Butternut Squash Soup
Bethany Daugherty, MS, RDN, CD - November 21, 2017
Have you ever wondered what to do with butternut squash as you pass by it in the produce section of the grocery? If you have tried it, you know how tasty it is. Be pleasantly surprised by making this cold-weather favorite. Play up the spice by adding more cayenne, sweetness by adding more apples, or nutty flavor by adding pumpkin seeds. Enjoy!

Makes: 8 servings
Serving Size: 1 cup
2 cups vegetable or chicken broth
1 tsp. garlic, minced (about 2 cloves)
1 carrot, peeled and diced
2 Granny Smith apples, cored and diced
1 butternut squash, peeled, seeded and diced
1 white onion, diced
⅛ tsp. cayenne pepper
1 chai tea bag
½ cup 2% milk or canned coconut milk
Salt and pepper to taste

  1. Place vegetable broth, garlic, carrot, apples, butternut squash, onion, and cayenne pepper in slow cooker and stir to combine.
  2. Submerge chai tea bag completely into the broth. 
  3. Cook on low for 6-8 hours or 3-4 hours on high.  Remove and discard chai tea bag.
  4. Puree the soup until smooth with an immersion blender. 
  5. Stir in milk and season with salt and pepper as desired.

Nutrition facts per serving
Calories 71; Fat 0.5g; Saturated fat 0g; Protein 1.5g; Carbohydrate 17g; Fiber 3g; Cholesterol 1mg; Sodium 153mg