Roasted carnival squash soup

Name: Roasted carnival squash soup
Yield: 2 servings
Ingredients: 2 whole carnival squash; 1 whole garlic; olive oil drizzled; salt; 1 whole yellow onion; 1 whole apple; 2 cup vegetable broth; cinnamon; coconut milk

Serves 2

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Roasted carnival squash soup

tt.site

Serves 2

Directions

1Cut the carnival squash in half, scoop out the seeds, and cut into wedges.
2Drizzle the squash and the whole garlic bulb with olive oil, sprinkle with salt, and roast until tender.
3Chop the onion and apple, then sauté in a pot.
4Add vegetable broth to the pot and simmer.
5Squeeze the roasted garlic out of its skin, scoop the roasted squash flesh from the skin, and add both to the pot.
6Add cinnamon and a splash of coconut milk, then blend until smooth.
7Serve the soup inside a hollowed-out carnival squash, garnished with coconut milk and sage.

Ingredients

2 whole carnival squash
1 whole garlic
olive oil, drizzled
salt
1 whole yellow onion
1 whole apple
2 cup vegetable broth
cinnamon
coconut milk

Equipment

knifespoonaluminum foilbaking sheetovenpotimmersion blender

Roasted carnival squash soup

Serves 2

tt.site

Roasted carnival squash soup

tt.site

Serves 2

Directions

1Cut the carnival squash in half, scoop out the seeds, and cut into wedges.
2Drizzle the squash and the whole garlic bulb with olive oil, sprinkle with salt, and roast until tender.
3Chop the onion and apple, then sauté in a pot.
4Add vegetable broth to the pot and simmer.
5Squeeze the roasted garlic out of its skin, scoop the roasted squash flesh from the skin, and add both to the pot.
6Add cinnamon and a splash of coconut milk, then blend until smooth.
7Serve the soup inside a hollowed-out carnival squash, garnished with coconut milk and sage.