Butternut Squash Soup in Pumpkin Bowls Recipe

Makes 4 bowls and 4 servings of soup

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


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.


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.

One serving of soup without pumpkin bowl is 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+

Return to Pumpkin Bowl Soup

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


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