Rooibos infused Butternut Soup
1 litre water
3 rooibos teabags
1 clove garlic, chopped
1 large butternut, seeds removed
purple onion, chopped
1 tsp ground cumin
1 tsp medium curry powder
ground black pepper
Bring water to a boil, place tea bags into the water, and boil for 5 minutes.
Remove from heat and set aside so the rooibos tea can infuse into the water (leave for about 20 – 30 minutes)
Preheat the oven to 180C
Put the butternut on a roasting tray, sprinkle with garlic, pepper, cumin and curry powder, and three or four good knobs of butter. Cover with tin foil and roast until soft
Place butter in a saucepan, place onions in butter, and sauté until transparent.
Remove the butternut from the skin and place into pot with onions. Add the rooibos infused water and let simmer for about 25 – 30 minutes.
Take hand held blender and blend until desires consistency. I like mine a little chunky, but that’s all a personal choice.
Add cream and serve hot, garnish with a good dollop of rooibos foam and chives.