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Chai Butternut Squash Soup
From Statesboro Market2Go
<p>An autumnal slow-cooker vegan soup that uses locally grown winter squash! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: gimmesomeoven.com (Entered by Ariana Giddens)
Serves: 6-8
Vegan!
Ingredients
2 cups
Vegetable stock
2 cloves
Garlic (peeled & minced)
1
Carrot (peeled & diced)
1
Apple (cored & diced)
1 medium sized
Butternut squash (peeled, seeded and diced)
1 small
Onion (peeled & diced)
1/8 teaspoon
Cayenne pepper (or more to taste)
1 or 2
Chai tea bags
Salt & pepper to taste
1/2 cup
Unsweetened coconut milk
Garnishes such as:
Additional coconut milk
Ground cinnamon
Cinnamon sticks
And/or star anise pods
Step by Step Instructions
- Put the vegetable stock, garlic, carrot, apple, butternut squash, onion, and cayenne pepper into a slow cooker pot, then add the tea bag/s into the mixture (be sure they are submerged in liquid)
- Cook for 6-8 hours on low, or 3-4 hours on high. Discard the tea bag/s.
- Puree the soup until smooth by transferring it into a blender in batches or all at once with an immersion blender.
- Stir in the coconut milk, taste and season to preference. Serve the soup warm and garnished as desired.