Squash Soup in Pumpkin Bowls

Total Time:
45 min
Prep:
10 min
Cook:
35 min

Yield:
4 servings
Level:
Intermediate

NUTRITION INFO
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 Toppings:
  • 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
Directions
  • Make the bowls: Preheat the oven to 400 degrees F. 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.

  • 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.

  • 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.

  • Photograph by Steve Giralt

When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; Cover the lid with a kitchen towel to catch splatters and pulse until smooth.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    Thanksgiving Entertaining