Chai Spiced Butternut Squash Soup
Chai Spiced Butternut Squash Soup is a delicious vegan and gluten free recipe made in under 45 minutes. It's perfect for staying warm and cozy during the winter months!
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Ingredients
- 2 pounds butternut squash, peeled & cubed
- 1 cup onion, large dice
- 1 tablespoon fresh ginger, minced
- 4 cloves garlic
- ¼ cup coconut oil
- 2 teaspoon fresh rosemary, chopped
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 3 cups water
- 2 chai spice tea bags
- 1 cup plain almond milk
Instructions
- Preheat the oven to 425°F.
- Toss the butternut squash, onion, ginger and garlic with the coconut oil, rosemary, cinnamon, salt and pepper.
- Spread into an even layer on a baking sheet.
- Roast for 15-20 minutes, or until the butternut squash is fork tender.
- While the butternut squash is roasting, bring 3 cups of water to boil in a small pot on the stovetop, add the chai tea bags.
- After 3-5 minutes remove the chai tea bags from the water and discard.
- Remove the pot from the stove and set aside.
- Remove the butternut squash from the oven and transfer to a large blender or food processor.
- Add the chai tea and almond milk.
- If all of the ingredients don’t fit in your blender or food processor, you can do this in two batches.
- Blend until smooth and creamy.
- Pour into a bowl for serving.
Notes
- To make this soup year-round, purchase cubed butternut squash in the freezer section at the grocery store. It should be available even in the spring and summer months.
- This recipe can be stored in the refrigerator for up to 7 days. Store it in an airtight container such as a mason jar or plastic container with a lid.
- This soup can also be frozen. You can freeze it in mason jars, just be sure to leave 1 inch of room at the top, for the soup to expand in the jar. You can also freeze it in a freezer-safe zipper bag or plastic container. The soup will stay good in the freezer for up to 3 months. I recommend defrosting the soup in the refrigerator overnight before heating it up to serve.
- To reheat the soup, add it to a pot on the stove over medium-high heat, stirring frequently for 5-10 minutes, or until heated through. You can also microwave the soup for 2-3 minutes.
- This soup recipe is naturally gluten free.
- This recipe is also whole30 approved, when using a whole30 compliant almond milk.
Nutrition Facts
Calories 253kcal (13%)Carbohydrates 33g (11%)Protein 3g (6%)Fat 15g (23%)Saturated Fat 12g (60%)Sodium 684mg (29%)Potassium 869mg (25%)Fiber 6g (24%)Sugar 7g (8%)Vitamin A 24108mg (482%)Vitamin C 52mg (63%)Calcium 209mg (21%)Iron 2mg (11%)
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