Chai Butternut Squash Soup
Total Time
255 minutes
Prep Time
15 minutes
Cook Time
240 minutes
Rating
4.7 out of 5 stars
(13)
Ingredients
6-8 servings
- 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
- 1–2 chai tea bags
- 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
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Preparation
Step 1
Add vegetable stock, garlic, carrot, apple, butternut squash, onion, cayenne to a slow cooker or large slow cooker. Toss to combine. Then nestle a chai tea bag (or use two, if you’d like extra chai flavor) into the mixture so that it’s completely submerged in the broth.
Step 2
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.
Step 3
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.)
Step 4
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.
Step 5
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Chef's notes
A medium-sized butternut squash should weigh around 3 lbs.
Cooking time listed is for the slow cooker method.
