Chai Spiced Squash Soup

Chai Spiced Squash Soup

I picked up a large Hubbard Squash at the Halifax Brewery Market and was inspired to put together this Chai Spiced Squash Soup Recipe, reminiscent of a recipe I tried years ago when we were living in St John’s. Chai spices and squash work so well together, especially topped with some Sweet & Smoky Pumpkin Seeds (ok, technically squash seeds in this case) and a small drizzle of maple syrup. The smoked sea salt adds a lovely flavour note to this dish, however plain sea salt also works well in this recipe.

Chai Spiced Squash Soup


8 cups diced squash (I used a Hubbard Squash)
6 shallots, peeled and halved
9 cloves garlic, peeled
¼ cup olive oil
1 tsp smoked sea salt
Fresh cracked pepper
1 cup cashews
1 cup filtered water
4 cups basic vegetable broth or water
1″ piece ginger, grated
2 pieces star anise
1 tsp ground cinnamon
1 tsp sea salt
1 tsp smoked sea salt
½ tsp ground cardamom
¼ tsp ground allspice
¼ tsp ground cloves
¼ tsp ground nutmeg
Fresh cracked pepper
1 batch Sweet & Smoky Pumpkin Seeds
Maple Syrup


Set oven to bake at 350°F. Scoop seeds and flesh out of your squash, setting seeds aside to soak for the Sweet & Smoky Pumpkin Seeds recipe.

Toss squash, shallots, and garlic with olive oil, smoked sea salt, and fresh cracked pepper. Spread on two baking sheets and bake until squash is tender, about 30 mins. I switched the sheets at the 15-minute mark, to ensure equal roasting. This may take a bit longer, depending on how large your squash chunks are.

While squash is baking, pour boiling water over 1 cup cashews and set aside for at least 30 minutes.

Once veggies are done roasting, add them to a large pot along with the vegetable broth, ginger, and spices. Bring to a boil and then lower to simmer for 10 minutes.

Combine soaked cashews and 1 cup water in a high-speed blender and process until smooth. Add soup in batches to the blender and process until smooth.

Serve topped with Sweet & Smoky Pumpkin Seeds and a small drizzle of maple syrup.

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