Butternut squash soup is one of the most popular recipes for fall. And if you love the taste of chai tea, you will love the flavors of this soup. Don’t worry if you don’t like chai tea, as you can omit this step still enjoy a great tasting soup!
If you want to omit the tea, add 1/2 teaspoon of cinnamon and 1/4 teaspoon of nutmeg. I also added some fresh ginger to enhance flavors but this is optional.
- 6-7 cups, butternut squash (peeled and cubed)
- 3 Tablespoons butter
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ginger, minced (optional)
- 1 teaspoon salt
- 5-6 cups of broth ( vegetable or chicken)
- 1 chai flavored tea bag ( or add cinnamon & nutmeg)
- 1/4 cup heavy cream
- salt and pepper to taste
Peel and seed the squash, then cut into cubes. Prepare all other ingredients.
In a large pot or dutch oven, melt butter over medium high heat. Add onion and cook until translucent, about 5 minutes. Add garlic and ginger and continue to cook for a few minutes. Add squash and continue to cook for a few minutes. Add broth and tea bag and bring to a boil. (I added more cinnamon and nutmeg in addition to the tea as I love the flavors). If you added all the broth and still need more liquid to cover the squash completely, add some more broth or water.
Reduce heat and simmer for about 20-25 minutes or until squash is tender. Remove tea bag and working in batches, if needed, puree the soup in a blender or use an immersion blender to puree in the pot. If using a blender, return soup to pot and heat until just simmering. If soup looks thick, add more liquid as needed to get the consistency desired. Add heavy cream and salt and pepper to taste.
Serve in individual bowls. Optional garnish: add a swirl of heavy cream. dash of cinnamon or herbs such as thyme or rosemary.
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