Squash Soup in Acorn Squash Bowls ToTry

This looks like a fun way to use the Acorn squash. Too bad we did not have much this first year of a fall garden due to a very hot dry September and an early frost.


For the Bowls:

  • 4 small baking pumpkins (such as hooligan or sugar pie) or acorn squash
  • 2 teaspoons sugar
  • Kosher salt

For the Soup:

  • 3 tablespoons unsalted butter
  • ½ small onion, chopped
  • Kosher salt
  • 2 sprigs thyme
  • 1 medium butternut (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 croutons
  • Paprika, chili powder
  • Crisp bacon
  • Fried onions
  • Fried parsley leaves


  1. Make the bowls:
    1. Preheat the oven to 400 degrees F.
    2. 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.
    3. Sprinkle the inside of each with ½ teaspoon each sugar and salt.
    4. Place the pumpkins and lids on a baking sheet; roast until tender, 20 to 35 minutes, depending on their size.
  2. Meanwhile, make the soup:
    1. Melt the butter in a large saucepan over low heat.
    2. Add the onion and 1 teaspoon salt.
    3. Strip the thyme leaves into the pot, increase the heat to medium and cook, stirring occasionally, until the onion is soft, about 5 minutes.
    4. Add the squash and sugar and cook, stirring, until glazed, 3 to 4 minutes.
    5. 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.
    6. 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).
    7. Stir in the heavy cream, if desired. Season with salt and pepper, and top as desired.

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