Butternut Squash Soup with Chai Masala
Butternut Squash Soup with Chai Masala
Nirupama Chintamani
4
10 minutes
45 minutes
Fusion
Appetizer
Indulge in the comforting embrace of Chai Masala Butternut Squash Soup, where the rich sweetness of roasted butternut squash meets the aromatic warmth of chai masala spices. This soul-warming dish combines creamy textures with a medley of spices, creating a symphony of flavors that dance on your palate with every spoonful. Perfect for chilly evenings or as a delightful starter to any meal, this soup promises to satisfy and delight, making every bite a journey to cozy culinary bliss.
Ingredients
- 2 cups butternut squash, cubed
- 1 cup Granny Smith apple, cubed
- ½ cup onion, cubed
- A couple of sprigs of thyme or ¼ tsp dried thyme
- ¼ tsp Prana Kitchens Chai Masala spice
- 1½ cups vegetable stock
- 1½ cups water
- 2 tsp olive oil
Salt to taste
Prana Kitchens Laiju black pepper to taste
Directions
Preheat oven to 425℉. Line a baking sheet with parchment paper.
- Roast the squash: In a bowl, toss butternut squash with salt, pepper, thyme, and 1 teaspoon olive oil. Spread it in an even layer across the baking sheet. Roast in the oven for 15 minutes.
- Add apples and onions: Meanwhile, combine apples and onions with salt, pepper, thyme, and 1 teaspoon olive oil. Take the squash out of the oven and add the seasoned apples and onions to the same baking sheet. Put the sheet back in the oven and continue to roast for another 15 minutes.
- Purée the soup: Take the roasted butternut squash, apples, and onions out of the oven. Add them to a blender along with the vegetable stock, water, and Prana Kitchens Chai Masala.
- Cook on the stovetop: Pour the puréed soup into a saucepan, and add a little more water if needed to adjust the soup consistency. Bring it to a gentle boil; this will take about 7-10 minutes. Check the seasoning levels, and add salt if needed. Switch off the stove. Serve and enjoy!