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Chai Butternut Squash Soup Recipe
4.6 from 10 reviews

Chai Butternut Squash Soup

  • Prep Time: 15 minutes
  • Cook Time: 240 minutes
  • Total Time: 255 minutes
  • Yield: 6 -8 servings 1x

Description

This Chai Butternut Squash Soup recipe is easy to make, naturally gluten-free and vegan, and seasoned simply and deliciously with a simple chai tea bag.


Scale

Ingredients

  • 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
  • 12 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

Instructions

Slow Cooker Method:

  1. Add vegetable stock, garlic, carrot, apple, butternut squash, onion, cayenne to a small (4-quart) slow cooker or large (6-quart) slow cooker.  Toss 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.
  2. Cook 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.  Remove and discard the chai tea bag.
  3. Use an immersion blender to puree the soup until smooth.  (Or you can transfer the soup in two batches into a traditional blender, and puree until smooth, being very careful when working with the hot liquid.)  Stir 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.)
  4. Serve warm, topped with your desired garnishes.  Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

Instant Pot (Pressure Cooker) Method:

  1. Add vegetable stock, garlic, carrot, apple, butternut squash, onion, cayenne to the bowl of an Instant Pot.  Toss 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”.
  2. Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 30 minutes.  Cook.  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.
  3. Remove and discard the chai tea bag.
  4. Use an immersion blender to puree the soup until smooth.  (Or you can transfer the soup in two batches into a traditional blender, and puree until smooth, being very careful when working with the hot liquid.)  Stir 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.)
  5. Serve warm, topped with your desired garnishes.  Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

Notes

*A medium-sized butternut squash should weigh around 3 lbs.

**Cooking time listed is for the slow cooker method.