Chai Butternut Squash Soup

20 Sep. 17 Go Back to Recipes

Chai Butternut Squash Soup

Chai Butternut Squash Soup
  • 2 cups vegetable stock
  • 2 cloves garlic, peeled and minced
  • 1 carrot, peeled and diced
  • 1 apple, cored and diced
  • 1 medium (uncooked) butternut squash*, peeled, seeded and diced
  • 1 small white onion, peeled and diced
  • 1/8 teaspoon cayenne, or more to taste
  • 1 chai tea bag
  • Kosher salt and freshly-cracked black pepper, to taste
  • 1/2 cup canned (unsweetened) coconut milk
  • optional garnishes: swirled extra coconut milk and/or a sprinkle of ground cinnamon

Add vegetable stock, garlic, carrot, apple, butternut squash, onion, cayenne to a large slow cooker.  Toss to combine.  Then nestle the chai tea bag into the mixture so that it’s completely submerged in the broth.

Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork.  Remove and discard the chai tea bag.

Use an immersion blender to puree the soup until smooth.  (Or you can transfer the soup in two batches into a traditional blender, and puree until smooth, being very careful when working with the hot liquid.)  Stir in the coconut milk until combined.  Then taste, and season with a few generous pinches of salt and pepper as needed.  (Feel free to add in more cayenne too, if you’d like.)

Serve warm, topped with your desired garnishes.  Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.