Butternut-Rooibos Soup

Ingredients

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

Method

1. 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.