"Recipe from feedfeed:
3 Carnival Squash, Halved (buy a few extra if you’d like to serve the soup in a squash. Roast them after you’ve finished using them so they don’t go to waste)
2 tablespoons olive oil
2 garlic cloves, minced
1 onion, chopped
3-4 cups broth of choice (add more if you like a thin soup, less if you prefer it thicker)
1 tablespoon fresh herbs (sage is nice here)
salt and freshly ground pepper
1)Preheat over to 400 degrees F. Drizzle 1 tablespoon of the olive over the squash and season with salt and pepper. Roast in the over for about 45 minutes, or until flesh is tender.
2) Remove squash from over and allow to cool. Heat a large pot over medium heat and add olive oil. Add onion and garlic and cook until onion become translucent, about 5-7 minutes. Season with salt and pepper.
3) Add fresh herbs of choice and stock.
4) When squash is cool enough to handle, scoop out the flesh and add it to the pot. Bring to a boil, then turn heat down to a simmer. Cook for another 10 minutes.
5) Season soup to taste and cool slightly. Blend soup in batches, adding more liquid until you reach the desired consistency.
** Note: Blending hot liquids can be dangerous as they can expand and explode everywhere. Make sure you blend in small batches (the blender shouldn’t be more than halfway full) and make sure the soup isn’t piping hot; you can always reheat it after.
If you choose to serve the soup in a squash, cut the top off the squash and scoop out the seeds before filling with soup. "
3 Carnival Squash, Halved (buy a few extra if you’d like to serve the soup in a squash. Roast them after you’ve finished using them so they don’t go to waste)
2 tablespoons olive oil
2 garlic cloves, minced
1 onion, chopped
3-4 cups broth of choice (add more if you like a thin soup, less if you prefer it thicker)
1 tablespoon fresh herbs (sage is nice here)
salt and freshly ground pepper
1)Preheat over to 400 degrees F. Drizzle 1 tablespoon of the olive over the squash and season with salt and pepper. Roast in the over for about 45 minutes, or until flesh is tender.
2) Remove squash from over and allow to cool. Heat a large pot over medium heat and add olive oil. Add onion and garlic and cook until onion become translucent, about 5-7 minutes. Season with salt and pepper.
3) Add fresh herbs of choice and stock.
4) When squash is cool enough to handle, scoop out the flesh and add it to the pot. Bring to a boil, then turn heat down to a simmer. Cook for another 10 minutes.
5) Season soup to taste and cool slightly. Blend soup in batches, adding more liquid until you reach the desired consistency.
** Note: Blending hot liquids can be dangerous as they can expand and explode everywhere. Make sure you blend in small batches (the blender shouldn’t be more than halfway full) and make sure the soup isn’t piping hot; you can always reheat it after.
If you choose to serve the soup in a squash, cut the top off the squash and scoop out the seeds before filling with soup. "