Chai Spiced Butternut Squash Soup with Apple Cream

Warm up with a cozy bowl of Chai Spiced Butternut Squash Soup with Apple Cream—an elegant blend of sweet, savory, and aromatic flavors perfect for autumn and winter gatherings. This creamy, vegan-friendly soup combines roasted butternut squash with the warming spices of a chai blend, enhanced by fresh ginger and a splash of coconut milk for velvety richness. Topped with a luscious apple cream made from tender cooked apples, cinnamon, and a hint of maple syrup, this show-stopping dish strikes the perfect balance between earthy and lightly sweet. Quick to prepare and naturally gluten-free, it’s a comforting meal or starter that’s both sophisticated and satisfying. Serve it with a swirl of coconut milk and a sprinkle of cinnamon for a stunning presentation.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 large (about 3 lbs) Butternut squash
• 2 tablespoons Olive oil
• 1 large (diced) Yellow onion
• 3 minced Garlic cloves
• 1 tablespoon (grated) Fresh ginger
• 2 teaspoons Chai spice blend
• 4 cups Vegetable broth
• 1 cup (plus more for garnish) Coconut milk
• 1 teaspoon Salt
• 0.5 teaspoon Pepper
• 1 medium (peeled, cored, and diced) Apple
• 0.25 cup Heavy cream
• 0.25 teaspoon Ground cinnamon
• 1 teaspoon Maple syrup

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Slice the butternut squash in half lengthwise and scoop out the seeds. Rub the cut sides with 1 tablespoon of olive oil and place the squash, cut-side down, on a baking sheet lined with parchment paper.

Step 3

Roast the squash in the preheated oven for 25-30 minutes, or until the flesh is tender when pierced with a fork. Remove from the oven and allow it to cool slightly.

Step 4

While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, for 5-6 minutes until softened and translucent.

Step 5

Add the minced garlic, grated ginger, and chai spice blend to the pot. Cook for 1 minute, stirring constantly, until fragrant.

Step 6

Scoop the roasted squash flesh into the pot, discarding the skins. Stir to combine with the onion and spice mixture.

Step 7

Pour in the vegetable broth, bring the mixture to a simmer, and cook for 10 minutes to allow the flavors to meld together.

Step 8

Use an immersion blender to puree the soup until smooth, or carefully transfer the mixture to a blender in batches to blend. Return the soup to the pot, if necessary.

Step 9

Stir in the coconut milk, salt, and pepper. Heat the soup over low heat for another 5 minutes, stirring occasionally.

Step 10

To make the apple cream, combine the diced apple, heavy cream, cinnamon, and maple syrup in a small saucepan. Cook over medium heat for 5 minutes, or until the apple is soft. Mash the mixture with a fork or use an immersion blender to create a smooth cream.

Step 11

Ladle the soup into bowls and swirl a spoonful of apple cream and a drizzle of coconut milk on top for garnish. Optionally, sprinkle with additional chai spice or cinnamon.

Step 12

Serve warm and enjoy!

Nutrition Facts

Serving size	(2986.0g)

Amount per serving	% Daily Value*
Calories	1651.2

Total Fat 58.3g	0%
Saturated Fat 18.6g	0%
Polyunsaturated Fat 5.6g
Cholesterol 60mg	0%
Sodium 4719.5mg	0%
Total Carbohydrate 272.9g	0%
Dietary Fiber 62.5g	0%
Total Sugars 90.5g
Protein 31.6g	0%

Vitamin D 0IU	0%
Calcium 776.6mg	0%
Iron 13.6mg	0%
Potassium 6249.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.1%

Protein: 7.3%

Carbs: 62.6%