Imagine a soup that wraps you in a warm, spicy embrace while delivering a symphony of flavors that dance between sweet, creamy, and exotic. This Chai Butternut Squash Soup is not just a recipe; it's a culinary journey that transforms a humble squash into a luxurious, soul-warming experience. Perfect for chilly evenings or when you need a comforting meal that feels like a hug from the inside, this Indian-inspired soup will transport your taste buds to a world of aromatic spices and velvety texture.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 butternut squash, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp chai spice mix
- 1 cup coconut milk
- Salt to taste
Instructions
- Prepare the butternut squash by carefully peeling the skin with a sharp vegetable peeler. Cut the squash in half, remove the seeds, and dice into 1-inch cubes.
- In a large pot, heat a small amount of oil over medium heat. Add chopped onions and sauté until they become translucent and slightly golden, about 4-5 minutes.
- Add minced garlic to the onions and cook for an additional 30-45 seconds, stirring constantly to prevent burning and release the aromatic flavors.
- Add the diced butternut squash to the pot and stir to combine with the onions and garlic. Cook for 2-3 minutes to slightly caramelize the squash edges.
- Pour in the vegetable broth, ensuring the squash is mostly covered. Sprinkle the chai spice mix evenly over the liquid.
- Bring the mixture to a gentle boil, then reduce heat and simmer for 20-25 minutes, or until the butternut squash is completely tender and can be easily pierced with a fork.
- Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer to a blender in batches.
- Stir in the coconut milk and return the pot to low heat. Warm the soup gently, stirring to incorporate the coconut milk completely.
- Taste and adjust seasoning, adding salt as needed. The chai spices should provide warmth and depth to the soup.
- Ladle the hot soup into serving bowls. Optional: Garnish with a swirl of coconut milk, a sprinkle of chai spice, or fresh herbs like cilantro.
Tips
- Choose a ripe butternut squash with a deep orange color and firm texture for the best flavor and sweetness.
- Toast your chai spice mix in a dry pan for 30 seconds before adding to intensify the aromatic flavors.
- For an ultra-smooth soup, strain the blended mixture through a fine-mesh sieve to remove any fibrous bits.
- If you don't have an immersion blender, cool the soup slightly before blending to prevent steam pressure in the blender.
- Experiment with garnishes like toasted pumpkin seeds, a drizzle of chili oil, or a sprinkle of fresh herbs to add texture and visual appeal.
- The soup can be made ahead and tastes even better the next day as the flavors continue to meld.
- For a protein boost, consider adding cooked chickpeas or shredded chicken when reheating the soup.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 3g
Fat: 7g
Saturated Fat: 6g
Cholesterol: 0mg
