I’m really on a Winter squash kick these days. I had some leftovers from my Maple and Sage Roasted Butternut Squash recipe, so I used them to make a quick soup. I also loved the idea of enjoying soup with a festive and pretty carnival squash as the bowl. Together, the squash galore makes for a decorative and season appropriate meal that will start off any more on the right foot. Enjoy!
Remember this from Saturday?
Well, I took about a cup of it (along with the juices at the bottom of the dish) and put it into a blender. I added 2 tablespoons of coconut milk (canned) and blended until smooth. Then, I cut off the top of a carnival squash, about an inch down, and scooped out the seeds and soft flesh.
I warmed up the soup, poured it into the carnival squash, and voilà!
Season with red pepper flakes and enjoy with a fresh sage leaf garnish.
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