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.
- 1 Large Butternut Squash, peeled and cut into large chunks
- 1 Green Pear ripe but firm, chopped
- 1 Small Yellow Onion, roughly chopped
- 1 1/2 Tablespoons Olive oil
- Salt and pepper
- 4 Cups Vegetable Stock
- 1 Tablespoon Apple Cider Vinegar
- 1 Chai Teabag
- 1 Cinnamon Stick
- 1 Bay Leaf
- A Few Sprigs Fresh Thyme
- 1/3-1/2 Cup Coconut Milk, optional
- Preheat the oven to 400 F.
- Line a cookie sheet with parchment paper. Add the diced squash, pear and onion. Drizzle the olive oil over everything. Season with salt and pepper. Cook for 25-30 minutes, or until the squash is tender.
- While the squash is cooking, prepare the chai tea stock. In a medium saucepan add the vegetable broth and apple cider vinegar. Bring to a boil. Once boiling, add the chai tea bag, cinnamon stick, bay leaf and fresh thyme leaves. Turn off the heat and cover for 8-10 minutes. Then remove the tea bag, cinnamon stick, bay leaf and thyme sprigs. Pour into a blender.
- Once the squash is fork tender, add it along with the pear and onion to the blender. Carefully blend until smooth.
- Pour the soup into a large pot and bring to a boil just to warm the soup. If using the coconut milk, stir that in now. Season with salt and pepper if needed.
- Serve in soup bowls and garnish with pepitas.
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