Healthy and comforting Chai Infused Butternut Squash Soup infused with a chai tea bag.
This time of year I love using butternut squash as much as I can. Last week I picked up a half bushel of butternut squash because I love it so much. Plus, it is such a great deal at my local farm. You pay by the bushel, not by the weight. Have you ever gone to the store to buy a large squash and it costs a ton? It has happened to me one too many times.
One of my favorite ways to use butternut squash is to make creamy soups. There is just something so comforting about creamy soups this time of year.
Infusing the vegetable stock with a chai tea bag is a great way to season the soup without having to use different spices that you might not have one hand. For this recipe I used the Tazo Chai Organic Tea which has notes of cinnamon, cardamom, black pepper & spices. The robust flavor of the chai tea pairs beautifully with the natural sweetness of the butternut squash.
For added creaminess you can add coconut milk after the soup is purred. It is compeltly optional. I have made it with and without the coconut milk. To serve this Chai Infused Butternut Squash Soup, I like to garnish it with a few pepitas.
Since it is Black Friday, I have offering my ebook, The Vegan Mexican Cookbook, for 50% off! If you haven’t ordered your copy yet, this is the perfect time to do so! You can use the code blackfriday50 when checking out. The code will be good through Monday, November 28th.