How To Make Chai Butternut Squash Soup
Apart from being a hot and flavorful tea drink, chai tea can also be used to give a depth of flavor to a dish such as our butternut squash soup recipe.
Serves:
Ingredients
- 2cupsvegetable stock
- 2garlic cloves,peeled and minced
- 1carrot,peeled and diced
- 1apple,cored and diced
- 1butternut squash,medium, uncooked, peeled, seeded and diced
- 1white onion,small, peeled and diced
- â…›tspcayenne,or more to taste
- 2bagstea chai
- Kosher salt and freshly-cracked black pepper,to taste
- ½cupcoconut milk,canned, unsweetened
- swirled extra coconut milk,and/or a sprinkle of ground cinnamon, optional garnishes
Instructions
-
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.
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Then nestle a chai tea bag into the mixture so that it’s completely submerged in the broth.
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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.
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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.
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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.
Recipe Notes
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If a stick blender isn’t available to puree the soup, the soup can be transferred in two batches into a traditional blender, and puree until smooth, being very careful when working with the hot liquid.
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Nutrition
- Calories:Â 105.22kcal
- Fat:Â 4.24g
- Saturated Fat:Â 3.61g
- Monounsaturated Fat:Â 0.20g
- Polyunsaturated Fat:Â 0.12g
- Carbohydrates:Â 17.85g
- Fiber:Â 3.10g
- Sugar:Â 6.40g
- Protein:Â 1.71g
- Sodium:Â 560.92mg
- Calcium:Â 58.50mg
- Potassium:Â 439.13mg
- Iron:Â 1.36mg
- Vitamin A: 532.54µg
- Vitamin C:Â 21.78mg
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