A comforting hug in a bowl - a squash bowl that is ;) This roasted carnival squash soup is one of my favorite things ever to make in the fall. It's creamy, velvety, sweet, and aromatic, plus it puts you right in a festive mood for the season. It's also super simple to make, all you need to do can be summed up by literally four words, roast, saute, blend, and simmer, done! This soup recipe can be made with pretty much any kind of winter squash, pumpkin, butternut squash, acorn squash, or carnival squash like I used here. These types of squash are so sweet, creamy, and caramel-y if roasted well. And I highly highly recommend you roast a whole head of garlic in the same pan with the squash, the garlic will turn into this golden brown buttery flavor bomb that adds such a nice depth to the soup. And if you're in a festive mode, you can use the squashes as bowls to serve the soup! I've seen squash soup being served in raw squash bowls, and I have to say I'm not a big fan