I’m almost embarrassed to share this butternut squash soup recipe with you.
Except…this butternut squash soup is so simple AND so easy AND so delicious that it might be a crime not to. I love sharing recipes with you – sweet, savory, decadent or healthy – I’ve never went with the approach of sticking to one “theme”. Assuming many of you are like me, your appetite, your needs, your schedules, it all changes and sometimes you need dinner in 30 minutes or less, sometimes you want a slow-roast Sunday supper, and sometimes we all just
want need a chocolate cupcake. So I’ve always thought – meal or dessert, simple or complex – I’m going to share it with you.
Today, I’m bringing you what I consider a soup “hack”. This butternut squash soup comes together with just a few and I mean FIVE simple ingredients and the secret weapon…a chai tea bag. You will be amazed by the depth of flavor achieved in 30 minutes. As my Grade 8 teacher would have said…I kid you not.
The icing on the cake? I don’t even like chai tea! While the spice blend of chai can vary – the most common are cardamom, cinnamon, ginger, cloves, and pepper. I love the smell but I’ve tried and I don’t know, it’s just not my thing. I’m thrilled to have a use now for the abandoned box of tea bags now. Chai tea? Meh. Chai-infused soup? WIN! The warm and earthy spice blend was the perfect compliment to the buttery and sweet squash.
Of course now that I’ve discovered this – what other tea could be used to infuse flavor into your dishes? Ginger? Green? Earl Grey? The gears are turning!
enjoy | liz | xo
- 2 tbsp unsalted butter
- 3 lbs butternut squash, peeled, seeds removed and cubed
- 3 shallots, finely diced
- 1 tsp salt
- 1 tbsp honey
- 1 chai tea bag
- parsley for garnish
- In a medium French oven or soup pot over medium heat, melt the butter and add the shallots, butternut squash and salt. Cook for about 8-10 minutes until the squash has softened slightly.
- Stir in 5 cups of water, scraping up any browned bits. Add tea bag, bring to a boil and then reduce heat to low and summer until squash is fork-tender, about 20 minutes.
- Remove tea bag. Stir in honey.
- Process soup using immersion blender until smooth and desired consistency is reached.
- Add salt and pepper to taste if desired.