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Try this delicious fall soup that’s easy to make, comforting to eat, and travels well in a to-go mug for those busy on-the-go days! Light in calories but full of flavour, antioxidants vitamins and minerals, this soup is the perfect soup for chilly weather. Rooibos and butternut squash gives it a lovely earthiness, while ripe pears add natural sweetness. This soup freezes very well so be sure to make extras while local squash and pears are in season.


Rooibos Butternut Squash & Pear Soup



• Add 3 heaped teaspoons of Toasted Almond Vanilla Rooibos OR unflavoured rooibos to an 8-cup heat-proof container
• Pour over 6 cups of freshly boiled pure water
• Cover and steep 10 minutes
• Using a fine strainer, strain rooibos into a container with a pouring spout

• 1 tablespoon EACH of olive oil and butter = 2 tablespoons total
(For vegan soup omit butter and use 2 tablespoons of olive oil)
• 1 medium to large onion, chopped
• 1 medium to large butternut squash, seeded and cubed
• 3 ripe pears, cored and cubed
• 2 teaspoons of fresh thyme or 1 teaspoon of dried thyme
• 1 teaspoon of curry powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon fresh grated nutmeg
• 1 teaspoon of salt
• ½ teaspoon of pepper

• ½ cup of coconut milk (you can substitute with heavy cream if not making vegan soup)
• 2 tablespoons of pure maple syrup (or to taste)
Garnishes: Pepitas or sliced toasted almonds, a spoonful of coconut foam or cream and a dusting of cinnamon
Optional: A drizzle of balsamic vinegar gives a lovely balance to the sweet pears and maple syrup

• In a soup pot over medium heat, add olive oil and butter. Once melted add the onions and sauté for 2-3 minutes to soften
• Now add the squash and pears and sauté 2-3 minutes
• Next add the thyme and 3 spices, stir for 1 minute so the spices can begin to bloom
• Add the 6 cups of strained rooibos broth
• Bring to a boil, then reduce heat to low, cover pot and simmer 30-45 minutes or until squash is soft. Ripe pears will have broken down by this point.
• Once cooked remove the soup pot from heat and using an immersion blender puree until smooth (or use a regular blender but be careful as the soup is very hot)

• Once blended put the soup pot back on the burner over low heat and stir in coconut milk and maple syrup.
• Simmer for 5 minutes
• Taste and adjust salt and pepper or spices if necessary

• Ladle into bowls or soup cups, top with garnishes and, enjoy!

• Using a fine strainer helps filter out small rooibos bits
• Makes a great on-the-go soup as it sips well out of a to-go mug
• It also freezes beautifully!