I haven’t really been missing all of the snow and cold that come with Midwestern winters, other than it being the perfect weather to enjoy cozy, comfort foods without feeling as much guilt. The soup recipe I have today, however, is warm and soothing, but healthy.
I’ve been wanting to do more cooking with tea for a while now, and this is the first recipe I’ve come up with. I love spicy squash soups, and I had some coconut chai loose leaf, so I steeped it and used it in place of vegetable broth in this soup, cutting down on sodium and adding a unique flavor. But I also brought in some Indian seasonings for a different flavor, with the result being a spicy, sweet and savory soup.
The secret to this soup’s flavor is in the spices. Turmeric and curry give it an interesting taste, while nutmeg compliments the chai, a pinch of sea salt and a little celery salt add more dimension. This soup is also really easy to make; after roasting the squash, you just blend the softened vegetable with seasoning, tea and milk of your choice, and then your soup is ready.
• One whole butternut squash, cut in half and roasted
• 1/2 cup almond milk or coconut milk warmed up (boiled or microwaved)
• about 16 ounces of hot chai tea
• 2 tbsp curry powder
• 2 tbsp turmeric
• 1 tsp garlic powder
• 1 tsp nutmeg
• Dash of sea salt
• 1/2 teaspoon celery salt
• 1/2 teaspoon pepper
Cut butternut squash directly in half, and back about 40 minutes at 475 degrees. Scoop baked squash into immersion blender after adding chai tea, then add milk and spices. Blend on high four two minutes, and you’re done!
Easy soups like this make life good, relaxing and tasty! Let me know in the comments what soup you most enjoy making!