Chai Butternut Squash Soup
A flavorful and warming soup perfect for chilly days, with the delightful blend of chai spices and the sweetness of butternut squash.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 medium Butternut Squash Peeled and seeded
- 1 tablespoon Olive Oil
- 1 medium Onion Chopped
- 2 cloves Garlic Minced
- 1 teaspoon Grated Ginger
- 1 tablespoon Chai Spice Blend
- 4 cups Vegetable Broth
- 0.5 cup Coconut Milk
- 0.25 cup Fresh Cilantro Chopped, for garnish
- 0.5 teaspoon Salt or to taste
- 0.25 teaspoon Black Pepper or to taste
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out the seeds, and drizzle with olive oil. Place cut-side down on a baking sheet and roast for 40-50 minutes, or until tender.
- While the squash is roasting, sauté the onion in a pot over medium heat until softened, about 5 minutes. Add garlic and ginger; cook for 1 minute more.
- Once the squash is cooked, scoop out the flesh and add it to the pot with the onions. Add chai spice, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Using an immersion blender, or in batches in a regular blender, blend the soup until smooth. Stir in coconut milk.
- Serve hot, garnished with fresh cilantro.
Notes
Feel free to adjust the amount of chai spice to your liking. For a creamier soup, add more coconut milk.