Here’s something you could make for Halloween. Please NO carving of scary faces into the squash before serving up – it makes the soup fall out.
For each serving you’ll need:
- One onion squash – about 550-600g whole weight
- 1 and a half teaspoons of olive oil
- 1 clove garlic
- 15g creamed coconut and half a teaspoon nutritional yeast flakes OR 30g goat’s cheese
- Vegetable stock
- Parsley or chives to garnish
- Cut small amount from base of squash so that it stands flat
- Make another cut right through the squash about 2/3 of the way up and remove that section
- Scoop out seeds and discard
- Armed with a sharp knife and a metal spoon, excavate chunks of squash as you would if you were hollowing out a pumpkin – however aim for chunks all being approximately same size
- Put chunks of squash in a bowl and mix well with olive oil
- Transfer to baking tray and bake at 200°C, checking every 10 minutes, till chunks are soft (cooking time will vary depending on how big chunks are)
- When soft, transfer to blender and blend together with all other ingredients except for garnish (you can vary amount of stock to get a thinner or thicker soup)
- If soup not warm enough, transfer to saucepan and warm through
- Pour into hollowed-out squash to serve and sprinkle with garnish
Please note: onion squash also tastes amazing just on its own
WWPP: 5