We’d be lying if we didn’t tell you just how much fun we’ve been having in the kitchen lately. Whipping up deliciously simple recipes with our favourite blends is quickly becoming one of our preferred ways to enjoy our brews.
With this latest recipe, we took what could’ve been a standard soup recipe and replaced the usual spices with the flavours found in Organic Saigon Chai. (This recipe was originally created with Organic David’s Chai.)
Our chai teas are made with a diverse mix of ingredients making for special blends that taste like nothing else. Bursting with ginger, cinnamon, star anise and cardamom, this chai in particular felt like the perfect companion to the earthy goodness of sweet caramelized butternut squash and sweet potato. The final result is a silky, smooth soup that’s the perfect way to warm up on a chilly fall day.
Pro tip: switch out the regular milk for coconut milk for a vegan soup.
- 4 Perfect Spoons of Organic Saigon Chai loose leaf tea
- 2 tbsp olive oil
- 1 cup milk or dairy-free alternative
- Salt and pepper
- Green onions
- Pumpkin seeds (pepitas)
- Cilantro (optional)
- 6 cups water
- 1 large butternut squash, peeled, cut in half and seeds removed
- 1 small sweet potato, peeled
- 1 garlic clove
|In a Steeper steep 4 Perfect Spoons of Saigon Chai loose leaf tea in 1 cup 95℃/200℉ water for 4 mins. Dispense into a measuring cup.|
|Place butternut squash & sweet potato on a baking sheet and drizzle with olive oil.|
|Roast butternut squash and sweet potato in oven at 375°F for 40 mins.|
|Place garlic in the same pan with the veggies and roast for 5 mins.|
|Cut roasted veggies.|
|In a large pot, combine roasted veggies, steeped tea, water and salt. Let it simmer for 5-10 mins over medium to low heat.|
|Remove from heat and add milk. Blend until smooth (use blender or hand blender).|
|Serve and garnish with green onions, pumpkin seeds, fresh black pepper and cilantro.|