Butternut squash soup with a subtle hint of rooibos

Ingredients for 4 servings:

• 1 kg pumpkin(s) (butternut), peeled, diced
• 300 g sweet potatoes, peeled and diced
• 1 apple, green, peeled, diced
• 1 liter of tea, strong (rooibos tea, 3 – 4 bags)
• 1 tsp curry powder
• ¼ tsp ground cumin
• 1 pinch(s) of sugar
• 1 pinch of salt
• 90 ml natural yogurt
• 1 lemon(s), untreated, zest and juice
• 60 ml coriander greens, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

cooking with rooibos tea

Combine all ingredients, except the yogurt, lemon, cumin, and coriander leaves, in a large saucepan. Cook until the pumpkin and potato cubes are tender. Purée with a hand blender and keep warm. Fold in the yogurt, grated lemon zest and juice, and ground cumin. Mix everything well. Ladle into espresso cups or soup bowls, garnish with a dollop of yogurt and the coriander leaves. Tip: For a Thai-style twist, substitute coconut milk for the plain yogurt and add a dash of fish stock and sesame oil to round off the soup’s flavor. Alternatively, you can use a Hokkaido pumpkin.