Chai Butternut Squash Soup Recipe

Add vegetable stock, garlic, carrot, apple, butternut squash, onion, cayenne to a small (4-quart) slow cooker or large (6-quart) slow cooker. Toss to combine.

Then nestle a chai tea bag into the mixture so that it’s completely submerged in the broth.

Cook for 6 to 8 hours on Low, or 3 to 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. 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 more spice is preferred.

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.