So I’ve been planning this one for a while. As soon as I found a recipe for butternut squash soup, I had to try it with Pumpkin Chai. I *had* to. And with Pumpkin Chai coming back into stores just a few days ago, now seemed the perfect time to try it. It was cruel, leaving this in the crockpot for 8 hours…gah! The house smelled like everything I love about fall. Apples, squash, and warm cinnamon spices. Yum. So much yum. I shared half of this with my mother in law…I kinda regret that now. Ha!
I made mine with my homemade chicken stock, but next time I’ll use veggie so the sister in law can have some. Next time I also won’t dump a bunch of the tea leaves into the crockpot…they did not blend well. Ah well, you experiment, and you learn!
I have so much love in my heart for this soup. It’s creamy without the cream, it’s bacony without the bacon…it’s everything bad for you without the bad for you part! It’s just darn tasty! And it freezes beautifully, which always makes me think of Steel Magnolias. “This is in the freezes beautifully section of my cookbook, and I wanted to bring something that freezes beautifully.” No pictures for this post, y’all, I always forget that part. Feel free to use whatever seasoned salt or chicken stock you have on hand, I’m just including my notes for those living on a low sodium diet. Be sure to peel the potatoes, I didn’t my first time making this, and it turned out a very unappetizing gray color.
Original recipe from here with a few changes made.