Butternut Squash and Tea Soup

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Preparation info
  • Makes

    2 to 4

    Servings
    • Difficulty

      Easy

Appears in
Season: Big Flavors, Beautiful Food

By Nik Sharma

Published 2018

  • About

Even a vegan soup like this one can boast rich umami flavors. During the fall, when pumpkins and butternut squash are in season, I make a large pot of this warm elixir. Infusing the broth with dried shiitake mushrooms and smoky Lapsang Souchong tea leaves gives this soup a deep, “meaty” profile. Add the squash ribbons just before serving so they don’t become limp.

Ingredients

Method