Chai Spiced Butternut Squash Soup
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
40 mins
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Servings
4 people
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Calories
253 kcal
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Course
Side Dish, Main Course, Soup
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Cuisine
American
Chai Spiced Butternut Squash Soup
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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
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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 Information
Show Details
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
(14%)
Vitamin A
24108mg
(482%)
Vitamin C
52mg
(58%)
Calcium
209mg
(21%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 12g | 60% |
| Sodium | 684mg | 29% |
| Potassium | 869mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 24108mg | 482% |
| Vitamin C | 52mg | 58% |
| Calcium | 209mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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