It’s been mighty cold here in the Flathead Valley lately. One of the ways, we’re keeping warm (besides staying very close to the wood stove) is with giant, comforting bowls of soup. This Chai Spiced Squash Soup with Bacon is full of tasty, creamy goodness. It’s hearty enough to warm up a hungry body after a day of snow shoveling or skiing with just the right level of comfort while still being fairly healthy.
This soup can whip up in a hurry if you already have the winter squash cooked (and perhaps some leftovers buried in the freezer). Cooking the squash on soup making day is, of course, just another day to warm up the house. Any winter squash work, so get creative with whatever you have on hand. If you don’t have any winter squash in your pantry or root cellar, use canned pumpkin for equally tasty results.
- 3 Cups Cooked & Pureed Winter Squash (Pumpkin, Butternut, Hubbard, etc.)
- 2 Cups Vegetable Broth, Chicken Broth, or Water (more or less to taste)
- 1 2/3 Cups Full Fat Coconut Milk
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Black Pepper
- 1/8 teaspoon Ground Ginger
- 1/8 teaspoon Ground Cardamom
- 1/8 teaspoon Ground Cumin
- 8 Slices Bacon, cooked until crisp
- In a small bowl, whisk together the spices and set aside.
- In a soup pot, whisk together the squash and coconut milk, adding water or broth to make a combined soup mixture to your desired thickness. Stir in the spices and cook over low heat until warmed through.
- Divide the soup among 4 bowls and crumble 2 slices of bacon on top of each bowl before serving.