It’s a SQUASH CARNIVAL.
Carnival Squash in Your Box = Time to Get Some Soup On!
Delicata and Carnival Squash Soup
(thecoppertable.com)
Ingredients:
6 Slices Bacon, Chopped
1/2 Cup Onion, Chopped
2 tsp Salt
4 Cups Delicata and Carnival Squash, Roasted
4 Cups Chicken Stock
1 1/2 tsp Ground Dried Sage
3/4 tsp Aleppo Chili Powder
1/4 Cup Heavy Cream
Instructions:
In a large stockpot on medium high heat, cook 6 slices of chopped bacon until fat is rendered and bacon is crisp, about 10 to 15 minutes. Remove the bacon and drain off all but 1 tbsp of drippings.
Add 1/2 cup of chopped onion to the pot and cook for about 5 minutes, until translucent. Add salt and 4 cups roasted squash, and stir for about 3 minutes.
Then, add 4 cups chicken stock, 1 1/2 tsp dried sage, and 3/4 tsp aleppo and bring to a simmer, and cook for about 10 minutes.
Add heavy cream and puree with stick blender, or pour soup into blender in batches to puree. Serve in bowls and top with cooked chopped bacon.
Notes:
For the squash: cut one large Delicata and one large Carnival squash in half lengthwise, drizzle with 1 tbsp olive oil and a pinch of salt and pepper, and place cut side up on a rimmed baking sheet and bake for 45 minutes to one hour in a 425 degree oven. This part can be done in advance, making this an easy dish to throw together quickly.