Squash Soup in Pumpkin Bowls

By HeatherS

Ingredients

• For the Bowls:
• 4 small baking pumpkins (such as
• hooligan or sugar pie), acorn squash
• or sweet dumpling squash
• 2 teaspoons sugar
• Kosher salt
• For The Soup
• 3 tablespoons unsalted butter
• 1/2 small onion, chopped
• Kosher salt
• 2 sprigs thyme
• 1 medium butternut or kuri squash (about 2 pounds), peeled and cut into 1-inch pieces
• 1 teaspoon sugar
• 3 tablespoons heavy cream (optional)
• Freshly ground pepper
• For the Topping
• Pepitas (hulled green pumpkin seeds)
• Sourdough and/or Pumpernickel croutons
• Paprika, chili powder or Spanish pimenton
• Crisp prosciutto, serrano ham or bacon
• Fried onions
• Fried sage or parsley leaves

Details

Servings 4
Preparation time 45mins
Cooking time 45mins

Preparation

Step 1

1. Make the bowls: Preheat the oven to 400°. Use a paring knife to cut a large circle around the stem of each pumpkin (make a zigzag cut, if desired). Remove the lid and scoop out the seeds and fibers. Sprinkle the inside of each with 1/2 teaspoon each sugar and salt. Place the pumpkins and lids on a baking sheet; roast until tender, 20 to 35 minutes, depending on their size.

2. Meanwhile, make the soup: Melt the butter in a large saucepan over low heat. Add the onion and 1 teaspoon salt. Strip the thyme leaves into the pot, increase the heat to medium and cook, stirring occasionally, until the onion is soft, about 5 minutes.
Add the squash and sugar and cook, stirring, until glazed, 3 to 4 minutes. Add 5 cups water and bring to a boil. Reduce the heat to low and simmer, uncovered, until the squash is tender,15 to 20 minutes.

3. Working in batches, transfer the soup to a blender, crack the lid to let steam escape and puree until smooth; return to the saucepan (or puree directly in the pan with an immersion blender). Stir in the heavy cream, if desired. Season with salt and pepper, and top as desired.