Chai Butternut Squash Soup
- Yield 6
- Prep 15 minutes
- Total 15 minutes
Chai Butternut Squash Soup is a soup recipe on Avoteb. The yield on the card is 6. Plan on 15 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 2 cups vegetable stock
- 2 cloves garlic, peeled and minced
- 1 carrot, peeled and diced
- 1 apple, cored and diced
- 1 medium (uncooked) butternut squash*, peeled, seeded and diced
- 1 small white onion, peeled and diced
- 1/8 teaspoon cayenne, or more to taste
- 1-2 chai tea bags
- Kosher salt and freshly-cracked black pepper, to taste
- 1/2 cup canned (unsweetened) coconut milk
- optional garnishes: swirled extra coconut milk and/or a sprinkle of ground cinnamon
Method
Tip in vegetable stock, garlic, carrot, apple, butternut squash, onion, cayenne to a small (4-quart) slow cooker or large (6-quart) slow cooker. Turn to combine. Then nestle a chai tea bag (or use two, if you'd like extra chai flavor) into the mixture so that it's completely submerged in the broth.
Leave for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork. Lift and discard the chai tea bag.
Take an immersion blender to puree the soup until smooth. (Or you can move the soup in two batches into a traditional blender, and puree until smooth, being very careful when working with the hot liquid.) mix in the coconut milk until combined. Then taste, and season with a few generous pinches of salt and pepper as needed. (Feel free to add in more cayenne too, if you'd like.)
Plate warm, topped with your desired garnishes. Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
Tip in vegetable stock, garlic, carrot, apple, butternut squash, onion, cayenne to the bowl of an Instant Pot. Turn to combine. Then nestle a chai tea bag (or use two, if you'd like extra chai flavor) into the mixture so that it's completely submerged in the broth. Close lid securely and set vent to “Sealing”.
Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 30 minutes. Leave Then let the pressure release naturally, about 15 minutes. Carefully turn the vent to “Venting”, just to release any extra pressure that might still be in there, then remove the lid.
Lift and discard the chai tea bag.
Take an immersion blender to puree the soup until smooth. (Or you can move the soup in two batches into a traditional blender, and puree until smooth, being very careful when working with the hot liquid.) mix in the coconut milk until combined. Then taste, and season with a few generous pinches of salt and pepper as needed. (Feel free to add in more cayenne too, if you'd like.)
Plate warm, topped with your desired garnishes. Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
