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Ingredients for 4-5 Servings

  • 1 large
    Butternut squash, peeled, seeded and diced
  • 2
    Carrots, peeled and diced
  • 1
    Apple, cored and diced
  • 1
    Medium white onion, peeled and diced
  • 3 c
    Vegetable stock
  • 15 oz
    Canned coconut milk
  • 4 cloves
    Garlic, peeled and minced
  • 1/2 tsp
    Cayenne, or more to taste
  • Salt & pepper (to taste)
  • 2
    Chai tea bags
  • Cinnamon (optional)

Total Time

  • Preparation Time
    20 min
  • Cooking Time
    4 hours

Method

  1. Add all ingredients, minus the cinnamon and 5 oz. of coconut milk, to a slow cooker and mix together. Cook for 6-8 hours on low, or 3-4 hours on high. By the end of cooking, the butternut squash should be fork-tender. Remove the chai tea bags and use an immersion blender or tabletop blender to puree the soup.*
  2. Once pureed, taste, and season more as needed (some prefer it spicier.) Place into bowls, and use the reserved coconut to garnish, swirling with a fork. Sprinkle cinnamon on top, and serve.
  3. Notes: If using a tabletop blender, puree the soup in a small batches to avoid any spills.
Goes Great with