Butternut Squash and Pumpkin Soup

Last night I made delicious butternut squash soup in pumpkin bowls and it looked so pretty and tasted so amazing, I just had to share the recipe! I found it on the Food Network, and read all of the comments and reviews from people saying how amazing it was- and they were all right! This was one of the best soups i’ve ever had…. and was so perfect and so comforting for a cold autumn evening!

Here’s what you’ll need to make the bowls:  
4 small baking pumpkins
2 teaspoons sugar
Salt

Directions: 
Slice the tops off your pumpkins with a pairing knife, then scoop out the seeds and fibers. Sprinkle the pumpkins with salt and sugar, and then put them on a baking tray with the lids. Bake at 400degF for 20-35 minutes (depending on their size) until tender.

Ingredients for the soup:
3 tablespoons butter (salted if you like a saltier soup, which I did, and unsalted if you like it creamier)
1/2 small onion, chopped
Kosher salt
2 sprigs thyme
1 medium/2 lbs butternut squash, peeled and sliced into 1 inch pieces
1 teaspoon sugar
3 tablespoons Heavy Cream
Freshly ground pepper

Topping Suggestions:
Baked pumpkin seeds
Sourdough croutons
Paprika or chilli powder
Crisp prosciutto or bacon
Fried onions
Sage or parsley

Directions 
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 the heat to low and simmer, uncovered, until the squash is tender, 15 to 20 minutes.

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. Season with salt and pepper. (I salted, then tasted, and salted and tasted until it was how I liked it) and then topped it with pumpkin seeds, which I baked with the pumpkins & lids for 10 mins, and some heavy cream- which I swirled with a knife at an attempt to make it pretty!

The whole family LOVED these! My little girl couldn’t get enough, my little boy thought the pumpkin bowls were so cool, and my husband ate it all up- even though he usually hates pumpkin flavoured things! I just kept eating, way past feeling full- like it was early thanksgiving or something! It was just delicious! I’m going to have to make these every fall.