Creamy Butternut Soup
Nothing says comfort quite like a bowl of creamy butternut soup on a chilly evening. Velvety, golden, and packed with rich homemade flavour, this easy butternut soup recipe combines the natural sweetness of roasted butternut with the indulgent creaminess of Lancewood dairy for the ultimate cosy meal.
Ingredients:
800 g butternut, cubed
1 stalk(s) celery, chopped
2 carrot(s), chopped
1 onion(s), chopped
2 sprigs fresh rosemary
2 sprigs fresh thyme
30 ml olive oil
salt & freshly ground black pepper
5 ml garlic, crushed
500 ml vegetable stock
250 ml LANCEWOOD® Sour Cream
Method
- Preheat the oven to 180°C.
- Place the butternut, celery, carrots and onion on a greased baking sheet. Top with rosemary and thyme and drizzle with olive oil.
- Sprinkle with seasoning and roast for 50 – 60 minutes or until vegetables are golden brown and entirely cooked through.
- Remove the sprigs of thyme and rosemary and place the roasted vegetables in a blender.
- Add the garlic, vegetable stock, and Sour Cream and blend until smooth and creamy.
- Serve immediately or place in a pot over a medium heat to warm up further.
- Serve with Home-made Bread with Cottage Cheese
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