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chai butternut squash soup
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Chai Butternut Squash Soup with Apples

Frozen cubed squash works well in this soup, and as a wider variety of winter squash comes back into season, consider roasting them whole in the oven (poke it a few times with a sharp knife first) when it’s onto bake something else — a whole squash takes about an hour, and once cool can be peeled with your fingers, and the roasted flesh used in a pot of soup.

Ingredients

  • Olive or canola oil
  • 1 onion, small chopped
  • 2 tsp curry paste or powder
  • 1 tbsp fresh ginger, grated
  • 1 butternut squash, medium size peeled and cubed
  • 1 tart apple (such as Ambrosia), peeled and chopped
  • 4 cups chicken or vegetable stock
  • 2 cups chai-spiced tea (hot or cooled or another tea)
  • salt and black pepper
  • 1/2 cup half and half heavy or whipping cream

Instructions

  • Set a Dutch oven over medium-high heat, add a drizzle of oil and sauté the onion for a few minutes, until soft.
  • Add the curry paste or powder and ginger and sauté for another minute or two.
  • 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.
  • Adjust seasoning, add the cream and puree with a hand-held immersion blender straight in the pot, until smooth.