Butternut Squash Soup in Pumpkin Bowls

By Bailey1_

Ingredients

• For the bowls:
• Makes 4 bowls and 4 servings of soup
• 4 small baking pumpkins (such as sugar pie)
• 2 teaspoons sugar
• salt to taste
• For the soup:
• 2 tablespoons unsalted butter
• 1/2 small onion, chopped
• 1 teaspoon dried thyme
• 1 butternut squash (about 2 1/2 pounds), peeled and cut into 1-inch pieces
• 1 teaspoon sugar
• 5 cups water
• salt to taste

Details

Servings 4
Adapted from snack-girl.com

Preparation

Step 1

You do not need to make the pumpkin bowls if you don’t want to. The soup is packed with 606% of your daily value of vitamin A, 13% of your daily value of iron, and 101% of your daily value of vitamin C. That is before you start eating the pumpkin!

When you eat this, scoop out some of the pumpkin flesh as you spoon out your soup. It makes this lovely chunky, sweet, and filling dish. I didn't add the calories of the pumpkin to my nutritional analysis because I am not sure how much you will eat. I wouldn't worry about consuming too much squash, though.

Makes 4 bowls and 4 servings of soup

Preheat the oven to 400 F. Using paring knife, cut a large circle around the stem of each pumpkin. Remove the lid and scoop out the seeds and fibers. Sprinkle the inside of each pumpkin with ½ teaspoon sugar and salt. Roast for 20-35 minutes (depending on the size of the pumpkin) until tender.
Soup:
While the pumpkin bowls are roasting, melt butter in large saucepan over medium heat. Add onion and thyme and cook about 3 minutes until onion is soft. Add the squash and the sugar and cook for five minutes until glazed, stirring often. Add five cups of water and bring to a boil. Reduce the heat to low and simmer, uncovered, until the squash is tender.

Puree soup in blender in small batches. Fill the blender about ½ full or you may have a big mess on your hands. Taste and adjust seasonings.
Soup and Bowls:
Ladle hot soup into hot bowls and garnish with croutons, pumpkin seeds, bacon, a dollop of yogurt, parsley, or anything you like to add.