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Lancewood Creamy Butternut Soup
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Lancewood Creamy Butternut Soup

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.

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