Butternut Chai Soup

  • Author: Kate Morgan Jackson
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Lunch
  • Method: Stovetop
  • Cuisine: American


This easy recipe for butternut chai soup is full of cinnamon, nutmeg and other spices, and features a pretty drizzle of apple flavored cream on top!


For the drizzle sauce

  • 1/2 cup sour cream
  • 1/4 cup apple cider or apple juice
  • 1/2 teaspoon cinnamon

For the soup

  • 2 tablespoons butter
  • 1/2 sweet onion, peeled and chopped
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground ginger
  • 3 cups butternut squash, cut into 1 inch cubes (see note)
  • 3 stalks of celery, chopped
  • 3 1/2 cups chicken broth
  • 1 cup apple cider
  • 1/2 cup milk
  • 1/2 teaspoon salt


  1. Firs make the drizzle: Mix sour cream, apple cider and cinnamon in a small bowl. Cover and pop it in the fridge to mellow out while you make the soup.
  2. Put the butter in a deep pot over medium high heat.  Add onions and stir until they are tender, about 5 minutes.  Stir in cloves, nutmeg, cinnamon, allspice and ginger. Give it all a good stir.
  3. Stir in butternut squash, celery, chicken broth and apple cider. Cover, reduce heat to medium and simmer until the butternut squash is tender, about 15 minutes. Move it to a cool stove burner to cool off a bit.
  4. Pour the butternut mixture into your blender and puree until it is smooth (you may have to do this in batches, depending on your blender.
  5. Return to the soup to the pot and stir in milk and salt. Turn on the heat to medium and bring to a simmer.
  6. Serve soup with a generous drizzle of the sour cream mixture (pro tip: drizzle a circle on top and then run the point of a knife through it to make a design!)


You can usually find already cut up butternut squash in the produce section of your supermarket, but if you want to tackle your own butternut here is a handy method from my friends at The Kitchn.