Friday, November 4, 2011

Squash Soup in Pumpkin Bowls

Hello bloggy friends!  I am so excited today to have my FIRST GUEST POST!  Please welcome my friend Rebecca.  Rebecca and I met in person a couple of times, but most of our friendship has grown over facebook.  I know, kind of crazy.  It was there we discovered our shared passion for cooking, lounging by the pool and ice cream. Unfortunately we live in different states, so this is as close as it comes to cooking together, but I'll take it!   WELCOME REBECCA!!

Thank you Chellie for inviting me as a guest on your cooking blog! I have had a passion for artful cooking for many years now and it is an honor to come along side of you.
This season I endulged in a very fun and festive recipe -squash soup - served in baked pumpkin shells.  My guests were delighted at their appearance as they were served individually with croutons floating atop.  The taste is delicate, creamy, and somewhat smoky if you add the bacon or ham.  We all rated the dinner a success!  I hope you all will enjoy it for yourselves!

For the bowls: 4 small pumpkins
2 teaspoons sugar
kosher salt

For the soup: 3 tablespoons unsalted butter
1/2 small onion - chopped
kosher salt
2 pounds of butternut squash
1 teaspoon salt
3 tablespoons heavy cream
freshly ground pepper
5 cups water

For the toppings:
pumpkin seeds
paprika or chili powder
crisp prosciutto, ham or bacon
fried onions
fresh sage or parsley leaves

1. Make the bowls. Preheat oven to 400 degrees. Use a paring knife -cut a large circle around the stem of each pumpkin. 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 - 20-25 minutes.

2. Meanwhile make the soup: Cut the squashes in halves, scooping our seeds and fibers. Cook in microwave until tender. While squash is cooling - Melt the 3 tablespoons unsalted butter in a large saucepan over low heat. Add the onion and 1 teaspoon salt. Add fresh or dried thyme - a pinch. Increase the heat and cook, stirring occasionally until the onion is soft, about 5 minutes. Scoop out cooked squash and add to pot along with 1 teaspoon sugar and cook, stirring, until glazed, 3-4 minutes. Add 5 cups water and bring to a boil. Reduce heat to simmer, uncovered, 15 to 20 minutes.

Working in batches - transfer the soup to a blender, crack the lid on occasion to let the steam escape. Puree until smooth. Pour batches into large bowl -until finishing pureeing entire batch. Transfer back to saucepan. Stir in heavy cream. Season with salt and pepper, to desired taste. Ladle soup to individual soup bowls. Add topping as desired.

Again, thank you Chellie for your invitiation!  I believe our next venture should be an online version for our guests to view! The idea of us both together in the kitchen, cooking up something wonderful to share with our viewing guests, sounds exciting and fun!  Maybe Hollywood will discover us and we will be televised with our own cooking show - two blondes in the kitchen together - what a stir that would make.....

Thank YOU Rebecca for sharing your artful cooking with us!  What an honor to have you as a guest.

Be sure to stop by and say hi to Rebecca on her blog:

1 comment:

  1. These look great! What an awesome way to showcase pumpkins. Yum!