Squash Soup in Pumpkin Bowls
Course: Soups / Chowders / ChilisCuisine: AmericanDifficulty: Intermediate
Servings
4
servingsPrep time
10
minutesCooking time
35
minutesTotal time
45
minutesIngredients
- 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
- 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.
- 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.
Notes
- When blending hot liquid, first let it cool for five minutes or so, then transfer it 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.
