chai-infused butternut squash soup

I’m almost embarrassed to share this butternut squash soup recipe with you.

chai infused butternut squash soup | TetaLizza.com

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.

chai infused butternut squash soup | TetaLizza.com

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.

chai infused butternut squash soup | TetaLizza.com

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

chai-infused butternut squash soup
Serves 6
Print
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 2 tbsp unsalted butter
  2. 3 lbs butternut squash, peeled, seeds removed and cubed
  3. 3 shallots, finely diced
  4. 1 tsp salt
  5. 1 tbsp honey
  6. 1 chai tea bag
  7. parsley for garnish
Instructions
  1. 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.
  2. 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.
  3. Remove tea bag. Stir in honey.
  4. Process soup using immersion blender until smooth and desired consistency is reached.
  5. Add salt and pepper to taste if desired.
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One thought on “chai-infused butternut squash soup

  1. Sammie says:

    I’m not a chai tea lover. In fact I struggle a bit with cardamom. But subtly infusing with a chai tea bag – utter genius. I happen to love butternut squash and may just take a step outside of my comfort zone and make it. I like the idea of using ginger tea as well. Your creative juices are truly flowing. Fantastic recipe from Teta Lizza’s Kitchen. Sammie xx

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