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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.
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