Chai-Spiced Squash & Apple Soup

Chai-Spiced Squash & Apple Soup

This post may contain affiliate links, including those from Amazon.com, which means we earn a small commission off your purchases. And here's the thing: We only mention services and products that we think are truly worth your attention, whether they're free, paid, or otherwise. This site relies on YOUR trust, so if we don't stand behind a product 110%, it's not mentioned. Period.

Chai-Spiced Squash & Apple Soup

A deeply scented soup chock full of autumnal flavors.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Soup
Cuisine: American
Servings: 8 as a side

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 sweet apples, Braeburn, Fuji, Gala, etc, peeled and either grated or finely diced
  • 3 large garlic cloves, grated
  • 2 inches fresh ginger, grated
  • 3 cups pumpkin purée
  • 2 tablespoons butter
  • 3 tablespoons maple syrup
  • 1 tablespoon apple cider vinegar
  • 5 cups vegetable stock

Spice mix:

  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground cloves
  • 1 teaspoon ground cardamom
  • ½ teaspoon sea salt

Instructions

  • Heat the olive oil in a stockpot over medium heat until shimmering. Add onion and apples and sauté until both are softened, 4-5 minutes. Add garlic and fresh ginger and sauté until fragrant, 30-60 seconds.
  • Scrape or spoon the apple-onion mixture into a blender and add pumpkin purée. Blend until very smooth, 1-2 minutes, adding some of the vegetable stock if necessary to keep the mixture moving.
  • Meanwhile, place pot back over medium heat and melt the butter until it begins to bubble, then add in the spice mix and sauté until fragrant, 15-30 seconds.
  • Pour in the pumpkin-apple-onion purée and add the remaining vegetable stock, maple syrup, and vinegar. If the mixture is too thick for your liking, add additional vegetable stock or water.
  • Simmer for 15-20 minutes to allow flavors to mingle, then serve hot, topped with apple chips, if desired.

To make as a freezer meal or hospitality meal:

  • Prepare soup up through the blending stage, adding the spice mix, maple syrup, and vinegar to the blender as well.
  • Let cool, then store in an air-tight container in the refrigerator for up to three days or in the freezer for up to three months.
Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.