Our revolutionary new cookbook The Six-Ingredient Solution brings simplicity back to the kitchen. With over 175 recipes (view full recipe list), The Six-Ingredient Solution is a smarter and novel approach to cooking: coaxing more flavor from fewer ingredients.
Fall is a cook’s dream: Seasonal produce is still going strong and it’s finally not too hot to use the stove and the oven to their full capacity. One of our favorite fall dishes is butternut squash soup, and we’ve developed an easier-than-ever recipe for our new cookbook that only requires 6 ingredients to make.
For big flavor from the outset, we started by sautéing our squash to coax out some of its natural sugars. Butternut squash soup derives much of its flavor from a wealth of warm spices, and to cut down on ingredients, we landed on another ingredient that packed similar flavors: chai. Chai is a fragrant, indian black-tea blend that often includes cardamom, cinnamon, clove, ginger, and black pepper, though the exact formulation can vary from brand to brand; you can find it in any supermarket.
We tested this recipe with several brands of chai, both caffeinated and decaffeinated, and they all worked well. By steeping a single chai-flavored tea bag with the squash while it simmered, we infused our soup with a melange of spice notes. And our soup doesn’t taste like tea. We promise.