Fall is here and butternut squash is abundant in the supermarket. So what do you do with this funky shaped nutritional powerhouse? Make a delicious soup that warms you from the inside out!
2 medium roasted butternut squash or fresh cubed
1 apple diced
1 medium white onion diced
2 cups chicken broth
1 chai tea bag
1 t. garlic powder or 4 minced garlic cloves
1/8 t. cayenne pepper
1 1/2 t. pumpkin pie spice
1/2 to 1 t. sea salt
pepper to taste
1 c. unsweetened coconut milk
In a large stock pot, add squash, apples, onions, broth, tea bag, and spices.
Bring to a boil and simmer for 20 to 30 minutes until vegetables are tender.
Puree the vegetables using an immersion blender or traditional blender. (recommend the soup is pureed in smaller batches if using traditional blender).
Pour back in stock pot and add coconut milk. Stir and warm until thoroughly heated.
Enjoy with pumpkin seeds, or seed crackers, sourdough bread or with chicken....(I think this is only my family's preference).