Imagine a soup so magical it transports you to a cozy autumn evening with just one spoonful! This Chai Spiced Butternut Squash Soup isn't just another recipe—it's a culinary journey that blends the rich, velvety sweetness of butternut squash with the warm, aromatic spices of traditional chai. Perfect for those chilly days when you crave something both comforting and exotic, this soup promises to elevate your cooking game and impress even the most discerning food lovers.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 4 cups vegetable broth
- 1 teaspoon chai spice blend
- 1/2 cup coconut milk
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Peel the butternut squash and cut it into small cubes, about 1-inch in size. Chop the onion finely, mince the garlic, and grate the ginger. Having everything ready will make the cooking process smoother.
- In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and soft.
- Add the minced garlic and grated ginger to the pot. Sauté for an additional 1-2 minutes, stirring frequently to prevent burning, until fragrant.
- Next, add the cubed butternut squash to the pot. Stir well to combine all the ingredients, allowing the squash to absorb the flavors from the onion, garlic, and ginger.
- Pour in the vegetable broth, ensuring that the squash is fully submerged. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 20 minutes, or until the butternut squash is tender and easily pierced with a fork.
- Once the squash is cooked, stir in the chai spice blend. This will add warmth and depth to the soup. Allow it to simmer for an additional 5 minutes to let the flavors meld.
- Using an immersion blender, carefully blend the soup until smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender, but be cautious of the hot liquid.
- After blending, return the soup to the pot (if needed) and stir in the coconut milk. This will give the soup a rich, creamy texture. Season with salt and pepper to taste, adjusting according to your preference.
- Heat the soup gently over low heat for a few minutes to warm it through, but do not let it boil after adding the coconut milk.
- Once warmed, ladle the soup into bowls and garnish with a sprinkle of additional chai spice or a swirl of coconut milk, if desired. Serve hot and enjoy your delicious Chai Spiced Butternut Squash Soup!
Tips
- Choose a fresh, firm butternut squash for the best flavor and texture. Look for squash with smooth, matte skin and no soft spots.
- Take time to properly prepare your ingredients before cooking. Uniform cubes of squash will ensure even cooking and a smoother final texture.
- When blending hot soup, always use caution. If using a standard blender, blend in small batches and leave the lid slightly open to allow steam to escape, preventing potential pressure build-up.
- For an extra layer of flavor, consider toasting your chai spice blend in a dry pan for 30 seconds before adding it to the soup. This will enhance the spices' aromatic qualities.
- If you want a lighter version, you can substitute coconut milk with regular milk or a lighter cream alternative.
- Garnish creatively! A sprinkle of toasted pumpkin seeds, a swirl of cream, or fresh herbs can take this soup from great to extraordinary.
- This soup freezes beautifully. Store in airtight containers for up to 3 months, making it a perfect make-ahead meal for busy weeks.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 3g
Fat: 10g
Saturated Fat: 7g
Cholesterol: 0mg
