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Butternut Squash Soup in Pumpkin Bowls

November 10, 2014   7 Comments

Doesn't this look festive? Your guests will be impressed by your ingenuity (and less bowls to wash).

Butternut Squash Soup

My pal, Laura, mentioned that she loved the idea of serving soup in a pumpkin so I decided to try it. First, I had to find small pumpkins that were edible. No problem. In the produce department of my local Stop & Shop there are “Sugar Pie” pumpkins for $2 each.

You do not need to make the pumpkin bowls if you don’t want to. The soup is packed with 606% of your daily value of vitamin A, 13% of your daily value of iron, and 101% of your daily value of vitamin C. That is before you start eating the pumpkin!

The pumpkin bowls are a bit of a pain. Leave plenty of time for cleaning the out and wear something washable because you WILL be covered with pumpkin goop.

When you eat this, scoop out some of the pumpkin flesh as you spoon out your soup. It makes this lovely chunky, sweet, and filling dish. I didn't add the calories of the pumpkin to my nutritional analysis because I am not sure how much you will eat. I wouldn't worry about consuming too much squash, though.

Have you ever made soup in pumpkin bowls?

Butternut Squash Soup in Pumpkin Bowls Recipe

1.6 from 24 reviews

Makes 4 bowls and 4 servings of soup (2 cups per serving)

For the bowls:
4 small baking pumpkins (such as sugar pie)
2 teaspoons sugar
salt to taste

For the soup:
2 tablespoons unsalted butter
½ small onion, chopped
1 teaspoon dried thyme
1 butternut squash (about 2 ½ pounds), peeled and cut into 1-inch pieces
1 teaspoon sugar
5 cups water
salt to taste

Bowls:

Preheat the oven to 400 F. Using paring knife, 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 pumpkin with ½ teaspoon sugar and salt. Roast for 20-35 minutes (depending on the size of the pumpkin) until tender.

Soup:

While the pumpkin bowls are roasting, melt butter in large saucepan over medium heat. Add onion and thyme and cook about 3 minutes until onion is soft. Add the squash and the sugar and cook for five minutes until glazed, stirring often. Add five cups of water and bring to a boil. Reduce the heat to low and simmer, uncovered, until the squash is tender (about 15 minutes).

Puree soup in blender in small batches. Fill the blender about ½ full or you may have a big mess on your hands. Taste and adjust seasonings.

Soup and Bowls:

Ladle hot soup into hot bowls and garnish with croutons, pumpkin seeds, bacon, a dollop of yogurt, parsley, or anything you like to add.

For 2 cups of soup without pumpkin bowl: 187 calories, 6.1 g fat, 3.7 g saturated fat, 35.1 g carbohydrates, 7.6 g sugar, 3.0 g protein, 5.9 g fiber, 100 mg sodium, 5 Points+

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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7 Comments:

How much soup is in a serving - 1.5, 1.25 cups?

It is a lovely presentation, but looks like a lot of work! But it does feel like something you want to try at least once. So fun!

Sounds nice as an appetizer on Thansgiving or even to accompany those left over Turkey sandwiches. How far in advance can I make the soup? Reheating sounds more manageable with all the other kitchen acrivities happening on Thansgiving!

Oh boy, do I love nature's vessels, of all kinds. Gourds, apples, citrus, etc. A few years back I had a Sept Equinox party where my guests hollowed out their own mini pumpkins [on the deck of course!]. Everyone loved it, esp since I then filled it with Autumn Stew! I used mini pumpkins, uncooked, for TG soup bowls too, using lids as well, and again, they looked adorable. Many years now I've used green apples as tea-lite holders wherever an appetizer or dessert station was set up, i.e., cheese/cookie trays, next to mulled cider and pumpkin bread, etc. A couple of good-sized oranges, hollowed out, look sweet and colorful filled with cranberry sauce. This year I'm using cooked acorn squash halves to hold individual servings of stuffing [both cooked separately first] and mini-gourd tea-lights on dining table. Don't want to overdo a good thing so I decided on pint Ball jars for cranberry sauce and gravy [both made days ahead to store-serve-restore in one vessel!. Yay for trends that make life easy. [I found 3 antique long-handled mini-ladles on Etsy that fit the wide-mouthed Ball jars perfectly, they're easy to find, about $6 each.]

Sorry I got carried away sharing-I love this time of year!

Thank you Lisa for the tutorial on Butternut prep-I've been doing it the hard way for years and one is staring at me right now that I've put off roasting because of that darned chopping prep.

This soup looks great but I find that a hand blender works so much more easily for pureeing soup - rather than doing the messy work of transferring to blender in batches. I just have a cheap one from Target and it works great! Thanks for the recipe! I'll try it soon but with out the pumpkin bowls though they are really cute!

@Beth - A serving is 2 cups. I have fixed the recipe to reflect that. Thanks for the question!

@Megan - I think you could make this three days in advance. It would be GREAT with turkey sandwiches. Thanks for the question!

2 timesavers that I have found very helpful:

*Get an immersion blender for easy clean up,stick it in the pot of cooked vegetables and blend away,and all you have to do is rinse it off, no blender to wash :)

(Also called a stick blender, @$20.00 from Amazon or Walgreens)

Use a bag of frozen butternut squash - it's already peeled and cubed, and you just poured into the pot.

Sometimes frozen vegetables are cheaper and more nutritious than fresh because of the way they are stored.

I make similar soups with a bag of frozen peas,pea soup, broccoli for broccoli soup, or a medley of carrots, broccoli and cauliflower, very nutritious and Low calories.

Thanks for all of your help, Snack Girl :)

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