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  • Rosanna Davidson's DOLE GO Organic! Roast Butternut Squash Soup

Rosanna Davidson's DOLE GO Organic! Roast Butternut Squash Soup

Untitled design 20

1 hr

Total Time

40 minutes

Cooking Time

2-3

Adult Servings

Ingredients

  • 1 DOLE GO Organic! butternut squash, washed and left whole
  • 1 tbsp organic virgin coconut oil or olive oil, plus extra for greasing
  • 3 medium/large DOLE GO Organic! carrots, chopped
  • 2 DOLE GO Organic! red peppers, chopped
  • 1 red onion, chopped
  • 2 cloves of DOLE GO Organic! garlic, minced
  • 1 tbsp finely chopped fresh ginger
  • 150ml milk of choice (Rosanna used coconut!)
  • 2 tsp smoked paprika
  • 2 tsp ground turmeric
  • Salt and pepper, to taste
  • Toasted seeds, to garnish

Method

1.⁠ ⁠ Preheat the oven to 200°C. Lightly grease a baking tray with oil or line with foil.

2.⁠ ⁠ Place the whole squash on the greased baking tray. Chop the carrots and place beside the squash. Bake for 30-35 minutes, until the vegetables have started to soften and the skin is turning golden brown. Remove from the oven, and when it’s cool enough to handle, cut the squash open and remove the seeds. Peel off the skin (it should come off easily) and cut the squash into chunks.

3.⁠ ⁠Heat the oil in a saucepan over a medium heat.

4. Sauté the red pepper, onion, garlic and ginger for about 5 minutes, until the onion is lightly browned.

5.⁠ ⁠Place the chopped butternut squash, sautéed vegetables, vegetable stock (or miso soup), milk, smoked paprika, and turmeric into a blender or use a hand-held stick blender. Blend until smooth. Add salt and pepper, to taste.

6.⁠ ⁠Ladle into bowl and garnish with seeds. Serve hot. The soup can also be stored in an airtight container and freezes well!

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