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.