Week 21: Recipe #2--Squash Soup in Pumpkin Bowls

I just love the look of this meal.  To me it looks as though I spent longer making it than I actually did.  I found this recipe on the Food Network website this year (see link below).  It's a healthy, simple meal to make that's perfect for fall.  Plus, what kid isn't going to want to eat dinner straight out of a pumpkin?!?  I serve this with some bread and a green salad.  Makes 4 servings.

Photo from foodnetwork.com

You'll Need:

• 4 small baking pumpkins (such as hooligan or sugar pie), acorn squash or sweet dumpling squash
• 2 tsp. sugar
• kosher salt
• 3 Tblsp. unsalted butter
• 1/2 small onion, chopped
• 2 sprigs thyme
• 1 medium butternut or kuri squash (about 2 lbs.), peeled and cut into 1-inch pieces
• 1 tsp. sugar
• 3 Tblsp. heavy cream (optional)
• freshly ground pepper
• optional toppings:  pepitas (hulled green pumpkin seeds); sourdough and/or pumpernickel croutons; paprika; chili powder; crisp prosciutto, serrano ham, or bacon; fried onions, fried sage or parsley leaves

Preparation:

1. Make the bowls:  Preheat the oven to 400 degrees.  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.
2. Meanwhile, make the soup:  Melt the butter in a large saucepan over 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 heat to low and simmer, uncovered, until the squash is tender, 15 to 20 minutes.
3. Working in batches, transfer soup to 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.  Season with salt and pepper, and top as desired.

Recipe and link:  http://www.foodnetwork.com/recipes/food-network-kitchens/squash-soup-in-pumpkin-bowls-recipe/index.html