Butternut squash soup served in a squash shell
This decadent annual favorite with a twist will warm your autumn.
Nothing screams autumn like butternut squash soup served in an actual butternut squash. When you sip this stuff, the coziness level in your room will measurably rise. Go ahead, take out your coziness meter and test it. The room's probably already more cozy than it usually is just from having this recipe in it.
This will make a lot more soup than will fill one shell, so if you want to serve soup out of more shells, get more butternut squashes and carve them up. Of course, then you'll end up making more butternut squash soup (or use the extra squash for other great dishes), which your family and friends will definitely appreciate.
- 1 butternut squash
- 1 medium yellow onion
- 1 red bell pepper
- 1 tablespoon salt
- 2 tablespoons maple syrup
- 1/2 cup heavy cream
- 3 cloves of garlic
- 1/2 teaspoon clove spices
- 5 cups water
- 1 fresh thyme sprig
Cut off the bottom third of your squash. Hollow out the insides, so you're left with a 1/2 inch shell. This will be your bowl. Set it aside.
Cut up the onion, bell pepper and rest of the squash into large chunks. (Include the squash meat you hollowed out, but remove the seeds.)
Throw everything except the heavy cream and thyme into a large pot. Bring it to a boil.
Cover the pot and let it simmer for 40 minutes.
Let the soup cool a bit, then puree it in batches in a blender (you can use pretty much any blending device for this — a food processor, a smoothie-maker, a handheld blender).
Pour the pureed soup back into a big pot and put it on low heat. Stir in the heavy cream.
Now's the creative part: add more salt, maple syrup and cloves until you get your soup exactly how you like it. Different vegetables have different amounts of sugar in them, so you're always going to have to personalize your soup a bit.
Pour your soup into your squash shell. Garnish with some herbs — thyme works great — if you're feeling fancy.