Soup is one of my favorite meals throughout the fall and winter. You can make a big pot and freeze some for a later time. You can have it for lunch without getting too full. It makes a great dinner with some crusty bread. But sometimes you need to put a new twist on an old favorite. That’s why I put my favorite white bean soup in a squash bowl. It looks so pretty and tastes fabulous!
This white bean soup is basically my Warming Winter Soup recipe. Instead of putting the squash in the soup, I put the soup in the squash! It makes for a beautiful presentation, don’t you think? Remember that post from last week where I talked about all the things I learned in Sonoma? One of the things I learned was that you eat with your eyes first. And just by making this one little change, it makes the soup look more beautiful.
For this squash bowl, I used a carnival squash. It’s basically the same as an acorn squash, just with a more vibrant exterior. It has a very sweet flavor like that of the butternut squash I usually put in the soup. This variety is smaller so it’s easier to cut in half and the exterior is ridged so it can stand up on its own.
Preheat the oven to 400 degrees and I cut the squash in half. I cleared out all of the seeds and stringy stuff. Then I drizzled the squash halves in olive oil and seasoned with salt and pepper. Into the oven they went for 30 minutes or until the inside is fork tender.
Then the soup just gets poured into the cooked squash. It’s so good!
And it is really fun to eat! You can just take a scoop of the squash and then some soup. You can scoop out the squash and mix it in to the soup. Just make it your own!
I just loved eating white bean soup in a squash bowl! That white bean soup is one of my favorites. I make it all winter long. But this one little change has me hooked! It is also the perfect meal for just two because one squash makes two perfect bowls. And don’t forget the baguette to go with it.