Nothing says comfort quite like a bowl of creamy butternut soup on a chilly evening. Velvety, golden, and packed with rich homemade flavour, this easy butternut soup recipe combines the natural sweetness of roasted butternut with the indulgent creaminess of Lancewood dairy for the ultimate cosy meal. Perfect for winter dinners, relaxed entertaining, or simple family meals, this creamy vegetable soup is warming, satisfying, and wonderfully easy to make. Serve it with crusty bread or toasted sandwiches for a comforting dinner everyone will love.
LANCEWOOD® Creamy Butternut Soup
Ingredients
- 800g butternut, cubed
- 1 stalk(s) celery, chopped
- 2 carrot(s), chopped
- 1 onion(s), chopped
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 30ml olive oil
- salt & freshly ground black pepper
- 5ml garlic, crushed
- 500ml vegetable stock
- 250ml LANCEWOOD® Sour Cream
Instructions
Preheat the oven to 180°C.
Place the butternut, celery, carrots and onion on a greased baking sheet. Top with rosemary and thyme and drizzle with olive oil.
Sprinkle with seasoning and roast for 50 – 60 minutes or until vegetables are golden brown and entirely cooked through.
Remove the sprigs of thyme and rosemary and place the roasted vegetables in a blender.
Add the garlic, vegetable stock, and Sour Cream and blend until smooth and creamy.
Serve immediately or place in a pot over a medium heat to warm up further.
Notes
Serve with Home-made Bread with Cottage Cheese
For more recipes visit www.lancewood.co.za/recipes/
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