Chai spiced Roasted Butternut Squash and Sweet Potato Soup
1 medium sized butternut squash, peeled, deseeded and cut into 3cm cubes
1 medium sized sweet potato, peeled and cut into 3cm cubes
1 large onion, roughly chopped
3 tbsp olive oil
2.5 pints vegetable stock
2 tbsp Drink Me Chai Spiced Chai Latte powder
Salt & Pepper
Double cream to serve
- Preheat the oven to 200C.
- In a roasting tin, add the butternut squash, sweet potato and onion and drizzle with olive oil. Season well with salt and pepper and roast for 40-45 minutes.
- Once cooked, transfer to a blender with the vegetable stock and spiced chai latter powder. Blitz until smooth and transfer to a saucepan over a low heat to keep warm (you may need to do this in batches).
- Serve with a drizzle of double cream.