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.
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.