Squash Soup In Pumpkin Bowls

By á-2817

Yummy! As you eat the soup scrap the sides of the pumpkin bowl to get some of the delicious flesh of the pumpkin with every bite

Ingredients

• For the bowls- 4 small baking pumpkins (hooligan or sugar pie)
• 2 tsp sugar
• kosher salt
• For the soup- 3 TBS unsalted butter, 1/2 sm onion chopped, kosher salt, 2 sprigs fresh thyme, 1 medium butternut squash (about 2 pounds)cut into 1-inch pieces, 1 tsp sugar, 3 TBS heavy cream (optional), freshly ground pepper
• For the topping- Pepitas (hulled green pumpkin seeds), sourdough and/or pumpernickel croutons, cooked crumbled spicy Italian sasuage

Preparation

Step 1

Bowls- Preheat oven to 400; use a paring knife to 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 w/ 1/2 tsp each salt and sugar. Place pumpkins and lids on a baking sheet; roast until tender, 20-35 minutes, depending on their size.

Meanwhile, make the soup: melt the butter in a large saucepan over low heat. Add the onions and 1 tsp salt. Strip the thyme leaves into the pot, increase the heat to medium and cook, stirring occasionally, until onion is soft, about 5 minutes. Add the squash and sugar and cook, stirring, until glazed, 3-4 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.

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 dorectly in the pan with an immersion blender). Stir in the heavy cream, if desired. Season w/ salt and pepper. serve in the pumpkin bowls and top as desired w/ just a tad bit of crumbled italian sasuage, croutons and seeds.