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 of that. For one it seems a big waste of the squash - I mean unless you wash it afterward and store it for use later? Also, it must be unpleasant to accidentally get a piece of raw squash. To avoid all these inconveniences, we will roast the squash, scoop out and use the flesh for the soup, then use the already roasted squash shell as bowls!
Just like a bread bowl, if you use the roasted squash bowl method you can actually eat your "bowl"! You can scoop up a little creamy, sweet squash flesh with each spoonful of soup - heaven, right?
I made this soup in my Halloween costume watch the video below to see! And please also follow me on Instagram and Tiktok.
INGREDIENTS:
2 small carnival squash
1 head garlic
1 sweet onion
1 red apple
1 cup vegetable stock
1 cup coconut milk
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Olive oil
Salt and pepper
Optional -
Coconut cream and sage for garnish
TO MAKE:
- Preheat the oven to 395°F;
- If NOT using the squashes as bowls, cut the squashes in quarters and scoop out the seeds, generously drizzle on some olive oil and sprinkle with salt and pepper, you can save the seeds and roast them for a snack!
- If using the squashes as bowls, cut off the top 1/3 inch with the stem, scoop out the seeds, rub olive oil, salt, and pepper on the inside, and wrap the squash in aluminum foil, this is to protect the skin and prevent it from collapsing;
- Slice off the root of the garlic head, expose each individual clove, rub the cut side with some olive oil, and wrap in foil;
- Roast the squash together with the garlic for 45 - 50 minutes, or until the squash is buttery soft and the edges are ever so slightly browned;
- Meanwhile, finely chop the onion and apple, in a thick pot, and sauté them with a drizzle of olive oil over medium heat, take some time and let them caramelize, don't stir too often;
- When the onions are browned, deglaze the pot with the vegetable stock, stir to mix well;
- Once the squash and garlic are done roasting, wait till they're cooled enough to handle, squeeze out the roasted garlic, they should be soft like butter, and scoop out the squash flesh;
- If using the squashes as bowls, don't scoop out all the flesh! Leave about 1 inch of flesh on the skin so it can hold the soup well and also gives you some extra bite to dig into when eating the soup;
- Transfer the garlic and squash to the pot, stir to mix well with the onions and apples, add the coconut milk, and spices;
- Turn off the heat, and blend with a stick handheld blender until very smooth;
- If using a blender, let the soup cool down a little bit before you scoop the mixture into the blender cup, hot liquid can be dangerous when you blend it, be careful!;
- Return the blended mixture back on the stove, stir and cook till it reaches a simmering bubble, let it thicken to your preferred consistency;
- Serve hot with a drizzle of coconut cream and sage leaves, enjoy!
