Best 2 Squash Soup In Pumpkin Bowls Recipes

Feast your eyes on a delightful culinary creation that brings together the flavors of autumn in a unique and heartwarming dish. This recipe introduces a delicious squash soup served in a roasted pumpkin bowl, offering a visually appealing and flavorful experience. The soup is a rich and creamy blend of roasted squash, vegetable broth, and spices, while the roasted pumpkin bowl adds a touch of smokiness and a crispy texture to each bite. This article provides step-by-step instructions for preparing both the soup and the pumpkin bowls, ensuring a successful and enjoyable cooking experience. Whether you're looking for a cozy meal on a chilly evening or a dish to impress your dinner guests, this squash soup in pumpkin bowls recipe is sure to satisfy your taste buds and leave you feeling content. Additionally, the article includes two bonus recipes: a variation of the soup using butternut squash and a recipe for roasted pumpkin seeds, offering additional options to suit your preferences.

Let's cook with our recipes!

BUTTERNUT SQUASH-PUMPKIN SPICE SOUP

Butternut Squash-Pumpkin Spice Soup image

This delicious soup is quick and easy to make by roasting fall-harvested butternut squash. This recipe provides a great way to get that pumpkin spice goodness into your fall soup lineup.

Provided by Howard

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 12

Ingredients

3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cloves
3 pounds peeled and cubed butternut squash
2 large onions, quartered
1 tablespoon olive oil
4 cups vegetable broth
½ cup heavy cream
½ teaspoon salt
1 (6 ounce) container Greek yogurt

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Mix together cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl. Set pumpkin spice mix aside.
Place butternut squash and onions in a large bowl. Drizzle with olive oil and toss to coat. Transfer to a baking sheet.
Roast in the preheated oven until soft, 25 to 30 minutes. Remove from the oven and transfer to the bowl of a food processor. Add vegetable broth, cream, and salt; blend until smooth. Add 4 tablespoons of the reserved pumpkin spice mix, and blend until combined. Ladle into 6 microwave-safe soup bowls.
Cook each serving in the microwave on high for 1 minute. Stir soup and continue to cook and stir, every 30 seconds, until hot. Top each serving with 1 1/2 tablespoons Greek yogurt and 1/2 teaspoon of pumpkin spice mix.

Nutrition Facts : Calories 284.7 calories, Carbohydrate 40.4 g, Cholesterol 33.5 mg, Fat 13.5 g, Fiber 8.4 g, Protein 5.9 g, SaturatedFat 6.7 g, Sodium 539.1 mg, Sugar 10.6 g

PUMPKIN (SQUASH) SOUP

Pumpkin (Squash) Soup image

Provided by Food Network

Categories appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 tablespoons butter
1 1/2 pounds butternut squash, peeled, seeded and cut into cubes
1 potato, cut into cubes
Salt and freshly ground black pepper
3 cups vegetable broth
1/2 cup heavy cream
1/2 cup freshly grated Parmigiano Reggiano cheese
Truffle oil, for drizzling

Steps:

In a pot, melt the butter and add the butternut squash, potatoes, and salt and black pepper. Saute for a few minutes. Add the vegetable broth, and cook on high heat for about 5 minutes, or until the potatoes and squash are fork tender.
With a hand blender, puree the squash mixture to the desired consistency, and cook on medium heat for 5 minutes. Add the heavy cream and cook for an additional minute.
Remove the soup from the heat. Finish with the freshly grated Parmigiano cheese, and a drizzle of truffle oil. Serve immediately.

Tips:

- Choose the right squash. Butternut squash is a popular choice for this soup, but you can also use kabocha, acorn, or delicata squash. Look for squash that is firm and heavy for its size, with no blemishes or bruises. - Roast the squash before making the soup. Roasting the squash brings out its natural sweetness and flavor. You can roast the squash whole or in pieces, but make sure to pierce the skin with a fork or knife to prevent it from bursting. - Use a good quality vegetable broth. The broth is the base of the soup, so it's important to use a good quality broth. If you don't have time to make your own, look for a low-sodium vegetable broth in the store. - Add spices and herbs to taste. Squash soup is a versatile soup that can be flavored with a variety of spices and herbs. Some popular additions include nutmeg, cinnamon, ginger, thyme, and rosemary. - Serve the soup in pumpkin bowls. Pumpkin bowls are a fun and festive way to serve squash soup. You can find pumpkin bowls at most grocery stores during the fall months.

Conclusion:

Squash soup is a delicious and hearty soup that is perfect for a fall or winter meal. It's easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make the best squash soup ever. So next time you're looking for a warm and comforting meal, give squash soup a try. You won't be disappointed!