www.foodnetwork.com
Ingredients
For the Bowls:
- 4 small baking pumpkins (such as hooligan or sugar pie), acorn squash or sweet dumplingsquash
- 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
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). 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.
Meanwhile, make the soup: Melt the butter in a large saucepanover 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. (added more squash (40 oz total) and 1.5 chicken breasts (shredded in blender) (added honey instead of sugar)
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. (did not add) Season with salt and pepper, and top as desired.
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