{"id":11397,"date":"2019-10-04T09:31:38","date_gmt":"2019-10-04T13:31:38","guid":{"rendered":"https:\/\/blog.davidstea.com\/en\/?p=11397"},"modified":"2023-09-14T11:04:26","modified_gmt":"2023-09-14T15:04:26","slug":"butternut-squash-soup-recipe-made-with-organic-davids-chai-tea","status":"publish","type":"post","link":"https:\/\/blog.davidstea.com\/en\/butternut-squash-soup-recipe-made-with-organic-davids-chai-tea\/","title":{"rendered":"Butternut Squash Soup Recipe Made with Organic David\u2019s Chai Tea"},"content":{"rendered":"Reading Time:<\/b> <\/span> < 1<\/span> minute <\/span><\/span>\n

We\u2019d be lying if we didn\u2019t tell you just how <\/em>much fun we\u2019ve\nbeen having in the kitchen lately. Whipping up deliciously simple recipes with\nour favourite blends is quickly becoming one of our preferred ways to enjoy our\nbrews. <\/p>\n\n\n\n

With this latest recipe, we took what could\u2019ve been a standard soup recipe and replaced the usual spices with the flavours found in Organic Saigon Chai<\/span><\/a>. (This recipe was originally created with Organic David’s Chai.)<\/p>\n\n\n\n

Our chai teas are made with a diverse mix of ingredients making\nfor special blends that taste like nothing else. Bursting with ginger,\ncinnamon, star anise and cardamom, this chai in particular felt like the\nperfect companion to the earthy goodness of sweet caramelized butternut squash\nand sweet potato. The final result is a silky, smooth soup that\u2019s the perfect\nway to warm up on a chilly fall day. <\/p>\n\n\n\n

Pro tip: switch out the regular milk for coconut milk for a vegan soup. <\/p>\n\n\n\n

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Butternut Squash<\/h2>
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Ingredients<\/h2> \n
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  • 4 Perfect Spoons of Organic Saigon Chai loose leaf tea<\/li> \n \n
  • 2 tbsp olive oil<\/li> \n \n
  • 1 cup milk or dairy-free alternative<\/li> \n \n
  • Salt and pepper<\/li> \n \n
  • Green onions<\/li> \n \n
  • Pumpkin seeds (pepitas)<\/li> \n \n
  • Cilantro (optional)<\/li> \n \n
  • 6 cups water<\/li> \n \n
  • 1 large butternut squash, peeled, cut in half and seeds removed<\/li> \n \n
  • 1 small sweet potato, peeled<\/li> \n \n
  • 1 garlic clove<\/li> <\/ul> <\/div> \n
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    \n Directions\n <\/h2> \n

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\n Step 1\n <\/td> <\/tr>
In a Steeper steep 4 Perfect Spoons of Saigon Chai loose leaf tea in 1 cup 95\u2103\/200\u2109 water for 4 mins. Dispense into a measuring cup.<\/td> <\/tr> \n
\n Step 2\n <\/td> <\/tr>
Place butternut squash & sweet potato on a baking sheet and drizzle with olive oil.<\/td> <\/tr> \n
\n Step 3\n <\/td> <\/tr>
Roast butternut squash and sweet potato in oven at 375\u00b0F for 40 mins. <\/td> <\/tr> \n
\n Step 4\n <\/td> <\/tr>
Place garlic in the same pan with the veggies and roast for 5 mins.<\/td> <\/tr> \n
\n Step 5\n <\/td> <\/tr>
Cut roasted veggies. <\/td> <\/tr> \n
\n Step 6\n <\/td> <\/tr>
In a large pot, combine roasted veggies, steeped tea, water and salt. Let it simmer for 5-10 mins over medium to low heat.<\/td> <\/tr> \n
\n Step 7\n <\/td> <\/tr>
Remove from heat and add milk. Blend until smooth (use blender or hand blender).<\/td> <\/tr> \n
\n Step 8\n <\/td> <\/tr>
Serve and garnish with green onions, pumpkin seeds, fresh black pepper and cilantro. <\/td> <\/tr> <\/table> <\/div> <\/div>\n
\n Powered by GetMeCooking<\/a>\n <\/div> <\/div>\n\n
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Featured Tea<\/h2>\n
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Organic Saigon Chai<\/a><\/h3>\n <\/div>\n