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Recipe of the Month - Chai Butternut Squash & Apple Soup
Michele LillieCozy up to this warming and satisfying Butternut Squash & Apple Soup made even more interesting with the addition of Chai tea.
Ingredients
- Olive or canola oil
- 1 onion, chopped small
- 2 tsp curry powder
- 1 Tbsp grated fresh ginger
- 1 butternut squash, peeled and cubed
- 1 tart apple, peeled and chopped
- 4 cups chicken or vegetable stock
- 2 cups Masala Chai tea
- Salt and black pepper
- ½ cup half-and-half or heavy cream
Directions
Step 1
Set a Dutch oven over medium-high heat, add oil and sauté the onion for a few minutes, until soft.
Step 2
Add the curry powder and ginger and sauté for another minute or two.
Step 3
Add the squash, apple, stock and tea; season with salt and pepper and bring to a simmer. Cook for about 30 minutes, or until the squash is very soft.
Step 4
Taste and adjust seasoning. Add the cream (or half-and-half) and puree with a blender until smooth.
Notes and Variations
- Can use cubed, frozen butternut squash. For a deeper flavor, roast a butternut squash and use that in the soup.
- Tea can be hot or cooled. May also heat the broth, pour over 2 Tbsp Chai tea, brew for 5 minutes, strain and use in the soup.
- Switch out the tea. For a rich smokiness, try Lapsang Souchong. For a milder smoke flavor, try our Rasputin or Russian Caravan.
- For a Thai influence, use a curry paste in place of the curry powder.