For the Broth
1. In a small pot, or tea kettle, bring water to a boil and steep the keemun black tea for 5 minutes.

For the Soup
1. In a large pot, heat the olive oil and add in the onion, carrots, potatoes and butternut squash to cook until lightly browned.

2. Add the keemun black tea broth to the large pot with the cooked vegetables, making sure it is enough liquid to cover all the vegetables. Steep and add more broth if needed.

3. Chop a handful of fresh herbs (thyme and sage) and put them in the large pot. Bring everything to a boil.

4. Reduce heat to low, cover pot and all the soup to simmer until all vegetables are soft (approx. 45 minutes).

5. Transfer the butternut squash soup to a blender or use a hand held immersion blender and blend until the soup consistency is smooth.

6. Return the now puree’d soup to the pot on the stove. Bring to a simmer and add salt and pepper to taste.

7. Garnish with hemp seeds and pumpkin seeds (optional!) Serve and enjoy!