The other day Stephanie on Steepster posted a recipe for a Chai-Infused Butternut Squash Soup which really caught my attention. I have been waiting for the cold weather to arrive so I could start making soup and both the recipe and the weather came into place at the right time for me. So yesterday I popped out to buy the ingredients for the soup recipe to have a go at making it myself.
When I got home and began to prepare my vegetables for the soup I decided to try my own version rather than following the recipe completely. I’ve been making soup for a few years now and have always been happy with my results so I thought it was time I had some confidence and made my own soup using the basis of another soup. For the most part it’s very similar if not the same but I did make a few changes.
Well here is a link for the original soup recipe: http://www.americastestkitchenfeed.com/recipes/chai-infused-butternut-squash-soup/
So I prepared and cooked my soup with my fingers crossed and my husband asked for a bowl to taste test. He said it was very nice but as he has a cold he could not say exactly what was in the soup. I told him the ingredients and when I mentioned the Chai Tea he said he would never have guessed tea was in it nor would he have thought it would work but it has. So with a happy husband I tried a bowl for myself and found it very fresh and delicious, a perfect Autumn recipe that will definitely be written down in my home cook book.
My recipe is as follows –
2 medium sized Butternut Squash
4 small/medium sized Spring Onions
8g of unsalted butter
1 pinch of sugar
200ml of Double Cream
Salt and Pepper for seasoning
1 bag of Chai Tea
4 cups of water
- Firstly I removed the skin and cut the butternut squash into small, thin pieces no larger than half an inch and make sure you de-seed the squash well, repeat the process for the second squash.
- Once the squash is ready I heated the butter in a large pan and waited for it to melt before adding the squash. Whilst the squash is softening I cut the spring onions using kitchen scissors. Put the white pieces of the spring onion into the pan and keep the green pieces as a garnish.
- When the squash has been softened (roughly 10-15 minutes) I add a pinch of salt and pepper before adding 4 cups of water. Stir the mixture together to make sure none of the squash has stuck to the bottom of the pan and then add your Chai tea bag. Any brand will do as long as it’s black tea based, I used Anti Stress Chai from Wan Ling Tea House. Bring the water up to the boil and leave to simmer for roughly 30 minutes.
- Information on the Anti Stress Chai Blend Ingredients: Cinnamon, Liquorice Root, Ginger Root, Fennel, Lemon Peel, Cardamom, Lemon Grass and Black Tea. http://www.wanlingteahouse.com/product.php/67/anti-stress-ayurvedic-chai-tea
- After the 30 minutes remove the teabag and squeeze any remaining water from the bag back into the pot, trying to keep as much flavour as possible. The soup can now be removed from the hob and be blended. I used a hand blender as the squash is fairly soft and was very easily blended. Once the mixture is blended add the double cream and blend again.
- Return the pan back onto the hob and heat the cream through for a few minutes but do not boil.
- Then it’s ready to serve with a slice of bread and butter and garnished with the leftover spring onion greens.
My soup was of medium consistency with sweet, creamy and delicate flavours. The squash was wonderfully light, sweet and buttery which contrasted nicely to the crisp spring onion greens garnish. The cream really smoothed out the dish to make it elegant and rather lavish on the taste buds. Then the Chai whilst subtle still offers a gentle spicy element to the dish and adds flavour.
I highly recommend this recipe and from now on I will be trying Chai tea into other soup recipes. Such a great idea 🙂