Biltong & Butternut Soup: Easy South African Fall Soup

Creamy roasted butternut meets salty biltong in this cosy fall soup. Ready in 40 minutes with a few South African pantry staples.

Serves 4 | Prep 10 min | Cook 30 min

Ingredients

• 1 large butternut squash, peeled and cubed
• 1 onion, chopped
• 2 garlic cloves, crushed
• 2 tbsp butter
• 1 packet Knorr Thick Vegetable Soup
• 1L (4 cups) water or chicken stock
• 1 tsp Aromat, plus extra to taste
• 125ml (1/2 cup) cream
• 100g sliced or shaved biltong

Method

1. Melt the butter in a large pot. Fry the onion and garlic for 5 minutes until soft.
2. Add the butternut and Aromat. Stir for 2 minutes.
3. Whisk the Knorr soup powder into the water or stock, then pour it in. Simmer for 20 minutes until the butternut is soft.
4. Blend until smooth, then stir in the cream.
5. Fry half the biltong in a dry pan for 1 to 2 minutes until crispy.
6. Serve topped with the crispy biltong, the rest of the biltong shavings and a pinch of Aromat.