There's no better fridge staple than butternut soup. It's quick to rustle up and it tastes so great -“ what's not to love?! Rooibos LTD Serves 4
- 1 litre water
- 3 Laager Rooibos teabags
- 1kg butternut, halved and seeds removed
- 1 clove garlic, sliced
- 1 cinnamon stick
- olive oil
- 1 medium onion, finely sliced (100g)
- salt and freshly ground black pepper
- 500ml cream
Pour the water into a medium-sized saucepan, add the Rooibos teabags and bring to the boil. Simmer for 5 minutes, then remove from the heat and leave the Rooibos teabags to infuse for 20 minutes. Remove the teabags. Preheat the oven to 180 ºC. Place the halved butternut on a roasting pan, sprinkle with the garlic and a drizzle of olive oil, and roast until soft. Heat a little olive oil in a large saucepan and saute the onion until soft and translucent. Add the roasted butternut flesh to the onion, and cook for approximately 5 minutes. Add the Rooibos stock and simmer for 30 minutes, stirring occasionally. Add the cream and simmer for 10 minutes (do not allow to boil).
Place the mixture in a blender and blend together until smooth and lump-free.
Season to taste and mix well.