Chai Spiced Butternut Squash Soup
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Chai Spiced Butternut Squash Soup is a delicious vegan & gluten free recipe made in under 45 minutes! It’s perfect for staying warm & healthy during the winter months!
It’s September y’all, which means fall and winter are right around the corner. With the change of season, also comes cold and flu season. But don’t worry, I’ve got you covered with the most perfectly delicious keep-you-healthy-warm-you-up soup you’ve ever tried!
This soup is PACKED with antioxidants and vitamins! Each serving provides 482.2% of your daily vitamin A needs, yup almost 500 PERCENT and 62.5% daily vitamin C needs.
I always try to load up on chai tea, fresh ginger, garlic and cinnamon when I start to feel a cold coming on. All of these ingredients are amazing natural cold-fighters and I’ve included all of them in this healthy Butternut Squash Soup recipe!
Butternut squash is one of the most nutritious and healthiest vegetables you can eat, it’s packed with Vitamin C, making it the perfect vegetable to load up on during cold and flu season! For this butternut squash soup recipe, instead of pureeing the roasted butternut squash with a broth, I pureed it with chai tea, which is filled with antioxidants, and adds a great flavor to this soup recipe.
To make the soup creamy, while keeping it healthy, I added almond milk instead of using heavy cream. It added the perfect level of creaminess to the soup, while keeping it dairy-free!
Table of contents
Ingredients
- Butternut squash – feel free to buy a whole butternut squash, peel it, dice it and remove the seeds. Or you can buy already peeled, cubed butternut squash in the produce section at most grocery stores, or frozen on the freezer aisle with the other vegetables.
- Onion
- Fresh ginger
- Garlic cloves
- Coconut oil
- Fresh rosemary
- Ground cinnamon
- Kosher salt
- Black pepper
- Chai spice tea bags
- Almond milk
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 in an even layer on a foil-lined 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 them. Remove the pot from the stove and set aside.
Remove the butternut squash from the oven and transfer it to a large blender or food processor. Add the chai tea and almond milk.
- Quick tip! 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.
Tips and tricks
- You can make this soup year-round! While this soup does gives me all the fall feels, I actually like to make it year-round. Luckily, cubed butternut squash is easily found in the freezer section year-round, so you can make this soup even when fresh butternut squash is not in season.
- 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.
More butternut squash recipes
Add all of these recipes to your must-try fall menu!
- Butternut Squash Apple Bruschetta
- Butternut Squash Risotto
- Roasted Butternut Squash Spinach Kale Salad
- Butternut Squash Mac and Cheese
- Butternut Squash Sausage Strudel
- Sheet Pan Gnocchi with Butternut Squash
- Butternut Squash Pasta Sauce
Chai Spiced Butternut Squash Soup
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
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.
Video
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 Facts
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One Comment on “Chai Spiced Butternut Squash Soup”
This appears to be something to die for!!! Chai and squash soups are two of my favorite soups! What a deliciously comforting soup!