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Onion Squash Soup (served in an Onion Squash)

by Trish on October 30th, 2012

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
  1. Cut small amount from base of squash so that it stands flat
  2. Make another cut right through the squash about 2/3 of the way up and remove that section
  3. Scoop out seeds and discard
  4. 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
  5. Put chunks of squash in a bowl and mix well with olive oil
  6. 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)
  7. 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)
  8. If soup not warm enough, transfer to saucepan and warm through
  9. Pour into hollowed-out squash to serve and sprinkle with garnish

Please note: onion squash also tastes amazing just on its own