This Creamy Butternut Soup will leave you wanting more.
It's the creamiest, simplest, dreamiest, and most comforting soup you've ever had. Make a double batch on the weekend and enjoy it for the rest of the week.
Preheat oven to 160 degrees celsius. Cut the butternut in half by the length. Remove the seeds. Lightly oil a tray and lay butternut halves facing up on the tray. Salt the butternut, cover with foil and slow roast in the oven at 160 degrees for 2 to 3 hours until soft. Make sure to keep an eye as you don’t want it to burn.
After it is soft and done roasting, let it cool for a bit. Then scrape out the flesh with a spoon and set it aside. In a pot, fry your onions until golden then add the garlic. Fry for another minute and add the butternut. Season with salt and pepper. Add water into the pot until everything is covered. Bring to the boil on high heat, then reduce to medium heat to simmer. Once half of the water has been reduced, we can blend. Use a stick blender. If you don’t have a stick blender, cool down the soup ingredients until it is lukewarm. Blend until smooth. Add cream and stir in. Taste and adjust seasoning to your liking. Serve and add biltong and Landjäger to finalize the whole dish.