Butternut Chai Soup
The hardest part of this recipe is cutting up the squash. If you want to cheat and have a REALLY easy weeknight dinner, buy some pre-diced squash and bask in the oohs and aahs of "hard work."
1 h 4Ingredients
- * 2 TBSP olive oil
- * 1 medium to large butternut squash (cubed)
- * 1 medium yellow onion (diced)
- * 1 TBSP Selefina minced garlic
- * 1 TBSP Selefina cinnamon
- * 2 TBSP fresh sage, chopped
- * 3 cups chicken broth
- * 6 tsp honeybush pumpkin chai tea
- * Salt and pepper to taste
- * Garnish with Selefina morita chipotle chili pepper (optional)
Directions
* Add oil, onion, minced garlic, salt and pepper to dutch oven or large pot. Cook until onion is soft and translucent.
* Add squash, stir and allow to cook until squash has softened slightly (approximately 10 minutes). Stir periodically to keep from burning.
* Add chicken broth, cinnamon, and sage and stir thoroughly.
* Add tea in a disposable tea bag and make sure it is submerged in liquid.
* Allow to cook for approximately 40 minutes just below medium heat, stirring periodically, until squash can easily be cut with fork.
* Remove tea bag.
* Puree soup using either an immersion blender, or by carefully transferring soup to standing blender. You may need to do this in batches to safely puree.
Serve warm. If you want an additional spicy kick, garnish with Selefina's morita chipotle chili pepper. The smokiness offsets the natural sweetness of the squash very nicely!
