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Step 1
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| 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. |
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Step 2
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| Place butternut squash & sweet potato on a baking sheet and drizzle with olive oil. |
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Step 3
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| Roast butternut squash and sweet potato in oven at 375°F for 40 mins. |
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Step 4
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| Place garlic in the same pan with the veggies and roast for 5 mins. |
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Step 5
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| Cut roasted veggies. |
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Step 6
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| In a large pot, combine roasted veggies, steeped tea, water and salt. Let it simmer for 5-10 mins over medium to low heat. |
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Step 7
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| Remove from heat and add milk. Blend until smooth (use blender or hand blender). |
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Step 8
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| Serve and garnish with green onions, pumpkin seeds, fresh black pepper and cilantro. |
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