Directions
- 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 Hartlief Biltong and Hartlief Landjäger to finalise the whole dish.
Ingredients
- 1 butternut
- 2 tbsp garlic chopped
- 1 large onion chopped
- Salt and pepper for seasoning
- Oil for frying
- Water
- 1 cup cream and a little extra for garnish
- 1 Hartlief Landjäger cut into cubes
- 150g sliced Hartlief Biltong
