Ingredients
2cupsvegetable stock
2garlic cloves,peeled and minced
1carrot,peeled and diced
1apple,cored and diced
1butternut squash,medium, uncooked, peeled, seeded and diced
1white onion,small, peeled and diced
⅛tspcayenne,or more to taste
2bagstea chai
Kosher salt and freshly-cracked black pepper,to taste
½cupcoconut milk,canned, unsweetened
swirled extra coconut milk,and/or a sprinkle of ground cinnamon, optional garnishes
Preparation
Add vegetable stock, garlic, carrot, apple, butternut squash, onion, cayenne to a small (4-quart) slow cooker or large (6-quart) slow cooker. Toss to combine.
Then nestle a chai tea bag into the mixture so that it’s completely submerged in the broth.
Cook for 6 to 8 hours on Low, or 3 to 4 hours on High, or until the squash is completely tender and mashes easily with a fork. Remove and discard the chai tea bag.
Use an immersion blender to puree the soup until smooth. Stir in the coconut milk until combined. Then taste, and season with a few generous pinches of salt and pepper as needed. Feel free to add in more cayenne too, if more spice is preferred.
Serve warm, topped with your desired garnishes. Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
