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Gingery Butternut Squash Soup with Freshly Picked Root Ginger Tea and Kale Crisps.

This recipe is great for keeping away colds and bugs, or warming you up on these chilly winter days. The kale crisps add a delicious crunchy texture to the soup, and the Root Ginger tea accentuates the fiery ginger flavours. Scroll to the bottom to find an easy tip to make this an extra hearty meal.

INGREDIENTS (SERVES 4)

Qty Ingredients
830g Butternut Squash
2 Carrots
3 Freshly Picked Taste of Root Ginger Envelopes
1 Vegetable Stock Cube
1 White Onion
2 Cloves of Garlic
½ A Deseeded Red Chilli
1cm Piece of Ginger
1 ½ tsp Ground Coriander
1 litre Boiling Water
2 Handfuls of Chopped Kale
1 tbsp Vegetable Oil
  • Start by peeling the butternut squash and removing the seeds with a spoon.
  • Cut the squash into similar sized pieces and do the same with the carrots.
  • Then chop the onion and deseeded chilli, grate the ginger, and crush the garlic.

  • Fill and boil the kettle, pour 1 litre into a measuring jug and steep the 3 teabags in the water for 3 minutes with the stock cube.
  • After 3 minutes, remove the teabags and stir well to dissolve the stock.

  • Heat a little oil in a large saucepan and fry the onion, chilli, ginger and garlic for a few minutes.
  • Add the chopped butternut squash and carrots, and fry for 5 minutes on a low heat, stirring frequently.
  • Pour in the stock and ground coriander, then cover with a lid and cook on a medium heat for 25 minutes.

  • Preheat the oven to 170ºc for the kale crisps.
  • Put two handfuls of chopped kale onto a baking tray and drizzle with 1 tbsp of vegetable or rapeseed oil.
  • Bake in the oven for 8-10 minutes, until lightly coloured and crispy.

  • Using a knife or skewer, check that the butternut squash is soft.
  • Pour the soup into a blender and blend until smooth. *It is best to blend the soup in batches to avoid hot spillages*.

  • Pour the soup into bowls and decorate with the crispy kale.
  • Finish the bowls off with a sprinkling of poppy seeds or linseeds.

To make this soup a more hearty meal, quinoa is a great addition. Cook the quinoa according to packet instructions and add it to the soup after it has been blended. Quinoa is a plant food, a good source of protein, gluten-free and it also contains lots of vitamins and nutrients that help keep our bodies healthy, especially during the winter months.

Twinings has teamed up with the brilliant healthy food blogger Olivia Huntingford to create some light, fresh and delicious tasting recipes for you to enjoy. We hope you like her creations and don’t forget to take some pictures for us to see! Check out Olivia's blog – Hunting for Health

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