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roasted carnival squash soup

what is that, velvet?

the last batch of roasted carnival squash has seen serious action. it started it's journey as a side dish, continued as a salad and finished it's path of glory as soup.

when roasted veg is left over, turning it into soup takes practically no effort. just blend the dickens out of it- it can't be smooth enough. blend it until you think it's smooth, and then blend it some more. once it's velvety, there are many tasty toppings, if you so desire. toast is excellent for dunking, cranberries are a nice autumnal touch, and queso fresco is delicious, but if you dig on swine, you can't really go wrong crumbling bacon in there.

roasted carnival squash soup

  • 1 full recipe of roasted squash with pears and red onion
  • 1 box vegetable broth (1 like no-chicken broth)
  • 1-2 cups filtered water
  • few sprigs of fresh thyme
  • toppings of choice: toast, cranberries, queso fresco, bacon...


  • remove the skin from the squash and the pears. cut into large chunks. separate the layers of onion, and peel the garlic.
  • and 1/2 of the roasted veg to a blender, along with 1/2 of the broth and fresh thyme. start to blend on a low speed. if mixture is too thick, add some water and continue to blend until smooth. stop the blender and taste the soup. season with salt and pepper, and feel the texture. is it smooth enough? like velvet? if the answer is no, then blend it until it is. pour the soup into a large pot.
  • blend the second half of the veg same as the first, and add it to the pot. heat up the soup over medium high heat, until it's hot through. garnish with toppings.

serves 6-8, depending on portion size

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