The combination of rooibos with roasted butternut squash, garlic, onions and cream makes for a wonderfully rich and herbal wintertime soup. It whips up without too much trouble and freezes nicely if you’d like to have a meal at the ready, and the herby rooibos makes for a delicious foundation to this seasonal soup.
Organic Rooibos tastes lighter, less sweet and more herbal compared to our Organic Vanilla Rooibos. With its rich flavour, velvety mouthfeel and creamy finish, its delicious on its own, but when added to savoury ingredients it takes on a whole new level of flavour.
Technically not a tea but a herbal tisane, rooibos is unique to South Africa, harvested from the leaves of the endemic Aspalathus linearis bush – totally unrelated to the Camellia sinensis plants used for traditional teas.
4 cups of water
3tbsp Organic Rooibos Loose Leaf Tea
2lb butternut squash, split in half and seeds removed
3 cloves of garlic
1 medium onion, finely sliced
2 cups heavy cream
salt and pepper
- Bring the water to the boil and add the tea leaves in a small saucepan and simmer for 5 minutes, then top with lid and remove from heat.
- Preheat oven to 170°C, place the butternut squash on a roasting pan, sprinkle with sliced garlic and drizzle with olive oil, roast for 45mins - 1hour until slightly browned.
- Heat olive oil in large saucepan and sauté the onion until translucent, turn off heat and set aside.
- Scoop roasted garlic slices and squash from skin into blender, blitz till smooth.
- Pour soup back into onion saucepan and bring to simmer, stirring occassionally.
- Add the cream, salt, pepper, and nutmeg to taste, before bringing to a simmer again and heat for 10 minutes, do not boil.
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