Chai Spiced Butternut Squash Soup with Apple Cream
Warm up with a cozy bowl of Chai Spiced Butternut Squash Soup with Apple Cream—an elegant blend of sweet, savory, and aromatic flavors perfect for autumn and winter gatherings. This creamy, vegan-friendly soup combines roasted butternut squash with the warming spices of a chai blend, enhanced by fresh ginger and a splash of coconut milk for velvety richness. Topped with a luscious apple cream made from tender cooked apples, cinnamon, and a hint of maple syrup, this show-stopping dish strikes the perfect balance between earthy and lightly sweet. Quick to prepare and naturally gluten-free, it’s a comforting meal or starter that’s both sophisticated and satisfying. Serve it with a swirl of coconut milk and a sprinkle of cinnamon for a stunning presentation.
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Recipe Information
Ingredients
- 1 large (about 3 lbs) Butternut squash
- 2 tablespoons Olive oil
- 1 large (diced) Yellow onion
- 3 minced Garlic cloves
- 1 tablespoon (grated) Fresh ginger
- 2 teaspoons Chai spice blend
- 4 cups Vegetable broth
- 1 cup (plus more for garnish) Coconut milk
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 1 medium (peeled, cored, and diced) Apple
- 0.25 cup Heavy cream
- 0.25 teaspoon Ground cinnamon
- 1 teaspoon Maple syrup
Instructions
Preheat your oven to 400°F (200°C).
Slice the butternut squash in half lengthwise and scoop out the seeds. Rub the cut sides with 1 tablespoon of olive oil and place the squash, cut-side down, on a baking sheet lined with parchment paper.
Roast the squash in the preheated oven for 25-30 minutes, or until the flesh is tender when pierced with a fork. Remove from the oven and allow it to cool slightly.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, for 5-6 minutes until softened and translucent.
Add the minced garlic, grated ginger, and chai spice blend to the pot. Cook for 1 minute, stirring constantly, until fragrant.
Scoop the roasted squash flesh into the pot, discarding the skins. Stir to combine with the onion and spice mixture.
Pour in the vegetable broth, bring the mixture to a simmer, and cook for 10 minutes to allow the flavors to meld together.
Use an immersion blender to puree the soup until smooth, or carefully transfer the mixture to a blender in batches to blend. Return the soup to the pot, if necessary.
Stir in the coconut milk, salt, and pepper. Heat the soup over low heat for another 5 minutes, stirring occasionally.
To make the apple cream, combine the diced apple, heavy cream, cinnamon, and maple syrup in a small saucepan. Cook over medium heat for 5 minutes, or until the apple is soft. Mash the mixture with a fork or use an immersion blender to create a smooth cream.
Ladle the soup into bowls and swirl a spoonful of apple cream and a drizzle of coconut milk on top for garnish. Optionally, sprinkle with additional chai spice or cinnamon.
Serve warm and enjoy!
Nutrition Facts
Calories |
1651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 4720 mg | 205% | |
| Total Carbohydrate | 272.9 g | 99% | |
| Dietary Fiber | 62.5 g | 223% | |
| Total Sugars | 90.5 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 777 mg | 60% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 6250 mg | 133% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
