Squash Soup in Pumpkin Bowls

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this turned out wonderfully! I've made this twice already, the first time I used the pumpkin bowls but would only do that for a more special meal--the soup without the bowls is still delicious and surprisingly easy to make with an immersion blender

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I love to make soup, though I had never tried a squash soup before. This was absolutely WONDERFUL. I like my soups more salty, and know squash soup can sometimes be sweet so this is what I did instead...

I used Carnival Squash for the bowls. They had a more nutty flavor and were a lot more fun to look at!

I used salted butter instead of unsalted.

I used the butternut squash for the soup itself, and seasoned with a little more salt and thyme than the recipe required.

For the toppings, I used shelled sunflower seeds, sourdough croutons, and turkey bacon! My friends enjoyed the French fried onions as well!

It was FABULOUS! I was entertaining some friends and they loved it. I posted some pictures of my endeavor on my blog!
http://joleneybean.wordpress.com/2010/09/25/squash-soup/

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simple to make, great flavor. Do not be afraid to try this.

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I haven't been all that successful making squash soup in the past; it often ends up with the texture of baby food. This was so smooth! Delicious, too. It was fun to serve in pumpkins, but in the future I will probably only do that when we are serving to company.