Chai Spiced Butternut Squash Soup
Need something cozy for dinner? Try this spiced butternut squash soup served with a green salad or crusty bread.
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Ingredients
- 2 tablespoons butter
- 3 pounds butternut squash, cut into ½-inch pieces
- 3 green onions, sliced, greens separate from the whites
- 1 tablespoon brown sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 chai flavored tea bag
- 2 tablespoons crème frâiche, plus extra for serving, or heavy cream
- 5 cups water
Instructions
Cook the veggies:
- In a large soup pot or Dutch oven, melt the butter over medium-high heat. Add the squash, onion whites, sugar, salt, and black pepper. Cook, frequently stirring until the squash is softened and lightly browned, about 8 minutes.
- Stir in 5 cups water, scraping up any browned bits from the bottom of the pot. Add the tea bag and bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes or until the squash is tender.
- Remove the teabag with the cooking spoon and discard.
Blend:
- Blend the soup using an immersion blender or working in batches. Process the soup in a blender until smooth.
Make it creamy:
- Return the soup to the pot and add the crème frâiche or heavy cream. Stir until incorporated into the soup. If the soup is too thick, add enough water to bring it to the desired consistency.
Heat & serve:
- Simmer over medium-low heat or until heated through.
- Serve topped with additional crème frâiche and green onions.
Notes
- You can make this dairy-free by swapping the butter for a neutral oil and the crème frâiche for canned coconut milk, about ¼ cup. Get my full recipe for Roasted Butternut Squash Soup with Coconut Milk here.
Nutrition
Serving: 1 serving | Calories: 230kcal | Carbohydrates: 44g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 620mg | Potassium: 1231mg | Fiber: 7g | Sugar: 11g | Vitamin A: 36429IU | Vitamin C: 73mg | Calcium: 184mg | Iron: 3mg
