Butternut Squash Soup in Pumpkin Bowls Recipe

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