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Carnival Squash Coconut Bisque



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  • 1TBSP olive oil
  • 1/4 tsp poultry seasoning
  • 1/2 tsp thyme
  • a pinch to 1/4 tsp red pepper flakes (depending on desired heat level)
  • 1/4 tsp salt
  • 2/3 cup chopped white onion
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp chopped garlic (or 2 small crushed garlic cloves)
  • Sautee above ingredients
  • Contents of one carnival squash, baked
  • 2 tbsp cream cheese
  • 1-2 tsp maple syrup
  • 1/2 tps unsweetened coconut flakes
  • 3/4 to 1 cup coconut milk (depending on how thick you want the soup)
  • 2/3 cups warm water
  • 1/4 cup roughly chopped walnuts and a coconut flakes for garnishing
  • extra 1 tsp salt


Servings 3


Step 1

Sautee the onion and garlic with all the spices in a tablespoon of olive oil in a soup pot. Then add the contents of the baked carnival squash (without the seeds). I baked it at 400 until the outside was soft.

Put flame on low setting. Next, add the coconut milk. Stir, then add the water and maple syrup. Stir in the coconut flakes. Stir in the cream cheese last. Salt to taste, I added the extra 1 tsp of salt listed at the end.

Garnish with walnuts and coconut flakes.

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