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Pumpkin Chai & Butternut Squash Soup

Serve this autumn flavored soup that’s all things cozy, chai-spiced, and squash filled! This creamy butternut squash soup features a guest favorite, Pumpkin Chai Latte Tea with savory notes of Marjoram and Paprika.

Serve this autumn flavored soup that’s all things cozy, chai-spiced, and squash filled! This creamy butternut squash soup features a guest favorite, Pumpkin Chai Latte Tea with savory notes of Marjoram and Paprika.

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Pumpkin Chai & Butternut Squash Soup
Pumpkin Chai & Butternut Squash Soup

In stock

$2.89

Summary

    From The Spice & Tea Exchange
    1 Tbsp. Pumpkin Chai Latte Tea 
    1 ½ Tbsp. Marjoram 
    1 tsp. Paprika - Smoked Sweet

    From the Grocer
    1 cup filtered water
    1/2 cup white onion, peeled and roughly chopped
    2 Tbsp. olive oil
    1/2 tsp. salt
    ¼ tsp. freshly-ground black pepper
    2 cups chicken broth
    1 medium (about 3-4 lbs) butternut squash, peeled, seeded and diced
    ½ cup coconut milk
    Optional garnishes: extra coconut milk, pumpkin seeds, chopped kale, croutons, paprika or marjoram


    STEEP Pumpkin Chai Latte in water by following packaging instructions. Strain tea into a separate cup and discard tea leaves.
    IN a separate saucepan, sauté onion in olive oil until tender. Add 1 Tbsp. Marjoram, ½ tsp. Paprika, salt, and pepper.
    ADD chicken broth and diced butternut squash to saucepan and cook on medium-high until the mixture reaches a simmer. Cover, reduce heat to medium-low, and simmer for 20-30 minutes until squash is tender.
    STIR in coconut milk and tea.
    USE an immersion blender to puree the soup until smooth (or transfer the soup in two batches into a traditional blender and puree until smooth). Taste, and season with additional salt, pepper, or paprika as needed.
    GARNISH with coconut milk, pumpkin seeds, kale, croutons, and a dash of paprika and marjoram on top!

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