Boil your peeled butternut and potatoes.

Blend the mixture to form a smooth puree and set aside

In a sufuria fry the white onions in butter. Add the garlic and white pepper until the onions are well cooked.

Add in your celery,Rosemary and bay leaves. Don't forget to add salt to taste.

Add your puree and give it a good mix.

In a jug mix the corn flour and milk and add it to the sufuria. This helps thicken the soup.

Let it simmer in low heat for a few minutes.

Garnish with kez organics chillie (optional) or with dania

Serve and enjoy!