Butternut-Rooibos Soup

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.