March 30, 2026

Creamy Butternut Soup

Serves:

Cooking Time:

< 60 min

Dinner

Lunch

Snack

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.

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Perfect for winter dinners, relaxed entertaining, or simple family meals, this creamy vegetable soup is warming, satisfying, and wonderfully easy to make. Serve it with crusty bread or toasted sandwiches for a comforting dinner everyone will love.

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