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Chai Spice Butternut Squash Soup Recipe
Chai Spice Butternut Squash Soup Recipe
- Recipe Submitted by GORP on 07/23/2014
Category: Soups, Appetizers
Ingredients List
- 3 pounds butternut squash
- 3 scallions (green onion stalks)
- 2 Tablespoons butter
- 1 Tablespoon brown sugar
- 1 chai flavored tea bag
- 2 tablespoons crème frâiche, plus extra for serving
- 5 cups water
- salt and pepper to taste
Directions
1. Peel and seed squash, then cut into ½-inch pieces. Mince scallion whites and scallion greens; keep whites and greens separate.
2. Melt butter in dutch oven over medium-high heat. Add squash, scallion whites, sugar and ½ teaspoon salt, and ½ teaspoon pepper and cook, stirring occasionally, until squash is softened and lightly browned, about 8-10 minutes.
3. Stir in 5 cups water, scraping up any browned bits. Add tea bag. Bring to boil, then reduce heat to medium-low and simmer gently until squash is tender, about 20 minutes.
4. Remove tea bag. Working in batches, process soup in blender until smooth, 1 to 2 minutes. Or, insert your immersion blender and process until smooth. Return soup to clean pot and whisk in crème frâiche (or heavy cream). Add a little water if needed to adjust soup's consistency.
5. Heat mixture gently over low heat until hot. Season with salt and pepper to taste.
6. Serve in individual bowls with sprinkled scallion greens and additional crème frâiche.
2. Melt butter in dutch oven over medium-high heat. Add squash, scallion whites, sugar and ½ teaspoon salt, and ½ teaspoon pepper and cook, stirring occasionally, until squash is softened and lightly browned, about 8-10 minutes.
3. Stir in 5 cups water, scraping up any browned bits. Add tea bag. Bring to boil, then reduce heat to medium-low and simmer gently until squash is tender, about 20 minutes.
4. Remove tea bag. Working in batches, process soup in blender until smooth, 1 to 2 minutes. Or, insert your immersion blender and process until smooth. Return soup to clean pot and whisk in crème frâiche (or heavy cream). Add a little water if needed to adjust soup's consistency.
5. Heat mixture gently over low heat until hot. Season with salt and pepper to taste.
6. Serve in individual bowls with sprinkled scallion greens and additional crème frâiche.
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