Squash Soup in Pumpkin Bowls

Name: Squash Soup in Pumpkin Bowls
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Sourdough and/or pumpernickel croutons; 4 servings Fried onions; 3 Tbsps heavy cream (optional); 4 servings Kosher salt; 907 grams medium butternut or kuri squash (about , peeled and cut into 1-inch pieces; 1 smalls onion, chopped; 4 servings Paprika, chili powder or Spanish pimenton; 1 leave Fried sage or parsley; 4 servings Pepitas (hulled green pumpkin seeds); 4 servings Freshly ground pepper; 4 servings Crisp prosciutto, serrano ham or bacon; 1 teaspoon sugar; 2 teaspoons sugar; 4 smalls baking pumpkins (such as hooligan or sugar pie), acorn squash or sweet dumpling squash; 2 sprigs thyme; 3 Tbsps unsalted butter

You can never have too many soup recipes, so give Squash Soup in Pumpkin Bowls a try. This recipe covers 21% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 331 calories, 6g of protein, and 18g of fat per serving. This recipe serves 4. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up pepper, fried onions, prosciutto, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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).

Ingredients you will need

Pumpkin

Equipment you will use

Bowl

Knife

Oven

Remove the lid and scoop out the seeds and fibers.

Ingredients you will need

Seeds

Sprinkle the inside of each with 1/2 teaspoon each sugar and salt.

Ingredients you will need

Sugar

Salt

Place the pumpkins and lids on a baking sheet; roast until tender, 20 to 35 minutes, depending on their size.

Ingredients you will need

Pumpkin

Equipment you will use

Baking Sheet

Meanwhile, make the soup: Melt the butter in a large saucepan over low heat.

Ingredients you will need

Butter

Soup

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Thyme

Onion

Salt

Equipment you will use

Pot

Add the squash and sugar and cook, stirring, until glazed, 3 to 4 minutes.

Ingredients you will need

Squash

Sugar

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.

Ingredients you will need

Squash

Water

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.

Ingredients you will need

Salt And Pepper