Another week, another squash! Last weeks Stuffed Kabocha Squash was so good that I wanted to carry on with the squash recipes. Today we are making carnival squash. I’ve never used it before, but it is a pumpkin like squash that Avery was determined to come home with it.
For the past week I’ve been wondering how to cook this strange looking squash, in the meantime it has been decorating my front porch. But after a recent frost, I was scared to lose all of my delicious winter veggies, so a variety of random squash has come into the house and are ready to be sliced, diced, baked, and eaten up.
Today we are making a carnival squash soup. Packed with loads of winter veggies, and served in the squash…because I’m a sucker for a bowl you can eat.
- Carnival Squash
- 1 cup vegetable broth
- 1/2 cup water
- 1/4 onion
- 1 spiced sausage
- 1 carrot
- A handful of broccoli
- 2 Leaves of Kale
Preheat oven to 350 degree. This is a recipe for 1 lonely squash, so if your feeding more than 1 just multiply the ingredients accordingly.
Step 1-Prep your squash
Cut the top off of the carnival squash, then scoop out all of the seeds. With a sharp knife cut as much of the flesh out as you can. You won’t be able to get much, but since you are using it as a bowl, you will be able to get chunks of the squash when your eating.
Step 2-Your Soup
In a pot, brown your sausage. Next, add the onion, and cook until translucent, then mix in your broth and water. When it starts boiling add your carrot, squash, and broccoli. Let simmer until your squash and carrots are tender. When your soup is ready, toss in a handful of kale cut into strips.
Step 3- Soup Bowl
Remove your squash from the oven and pour your soup into its fancy bowl. Helpful hint- put your squash bowl inside a real bowl when you start eating, because trust me, it’s easy to puncture the side of your bowl and have soup everywhere.