BUTTERNUT SOUP WITH GARLIC & HERB ROLLS

1. For the soup: Heat the butter/margarine in a large pot. 2. Add the onion and fry until soft and transparent. 3. Add the butternut, carrots and half the water (1.25 L). 4 Cover and simmer for ± 30 minutes or until the vegetables are soft. Gradually add the remaining water. 5. Add the Chunky Vegetable Soup R/P and mix through. 6. Use a hand blender to blend the soup until smooth. 7. Add the orange juice and milk/cream and simmer uncovered until thickened. 8. For the rolls: Preheat an oven to 180°C. 9. Divide the dough into 10 - 12 portions and roll into balls. Place in lightly oiled tray and brush each roll with oil. Cover with plastic wrap and set aside for 30 - 60 minutes or until doubled in size. Ensure that there is enough space in between each roll for them to expand. 10. Coat each roll evenly with the beaten egg and place tray in oven. Bake for 25 - 35 minutes or until rolls are golden brown and cooked through. 11. Mix the butter/margarine and Garlic & Herb Sprinkle together in a bowl. 12. Brush each roll with the garlic butter while they are still warm and serve with soup.