FOOD

Fill A Pumpkin With This Scrumptious Squash Soup And Pair With Pumpkin Rolls For A Hearty Meal

by Ileana Paules-Bronet
Ileana is the Editor of Original Content. She lives in Queens, NY.

The weather is wintry in most of the country now, which means it’s officially soup season!

I’ve always loved soup; it’s delicious, savory, and a great way to warm up when it’s cold out.

As a kid, my favorite soup was always a classic chicken noodle, but since then, I’ve expanded my horizons. It wasn’t until recently that I really started liking squash soups, but now they’re some of my top choices.

In the fall, when pumpkins and squashes come into harvest, people tend to freak out. Obviously, we all know that people are currently obsessed with pumpkin spice-flavored everything, but before it became a huge trend, squash soups were already classics.

Squash and pumpkin soups are unique because they have a lovely, smooth texture and a great balance of sweet and savory flavors.

Now that we’re transitioning from fall to winter, it’s the perfect time to make homemade soups. And it’s not as difficult as you might think!

Making squash soup is actually really simple. All you need are a few ingredients, a pot, a blender, and about 45 minutes of time.

Your friends and family will be super impressed by your cooking skills (but you don’t need to tell them how simple it was to make).

Check out the recipe below if you’re excited to try out this recipe yourself! And take a look at the video for more instructions on how to make yummy pumpkin rolls to go with your soup.

Cook: 35 min
Prep: 10 min
Serves: 4
Ingredients
  • 4 small baking pumpkins
  • 3 tsps. sugar
  • 3 tbsps. unsalted butter
  • 12 small onion, diced
  • 1 tsp. thyme
  • 1 butternut squash
  • kosher salt
  • freshly ground pepper
Instructions
  • Cut the tops off mini pumpkins and empty out seeds.
  • Sprinkle pumpkins with kosher salt.
  • Bake at 350°F for 20 minutes.
  • Melt butter in small pot.
  • Add diced onion, 1 tsp. salt, and 1 tsp. thyme. Cover and cook until onions are soft.
  • Cut butternut squash in half, empty out the seeds, and peel.
  • Chop squash into bite-sized pieces (about 1 inch).
  • Add butternut squash and sugar to pot. Stir until glazed.
  • Pour 5 cups water into pot and bring to a boil. Reduce heat and simmer until squash is tender.
  • Transfer pot contents into blender and blend until smooth.
  • Pour soup into mini pumpkins.
Watch the video below to find out how to make the pumpkin rolls. And if you love soup, please SHARE this article with your friends!
Squash Soup 10 minutes 35 minutes 45 minutes Serves 4 //www.littlethings.com/app/uploads/2017/12/recipe_card_PumpkinFoods_1280x627px-850x416.jpg small baking pumpkins sugar unsalted butter small onion, diced thyme butternut squash kosher salt freshly ground pepper Cut the tops off mini pumpkins and empty out seeds. Sprinkle pumpkins with kosher salt. Bake at 350°F for 20 minutes. Melt butter in small pot. Add diced onion, 1 tsp. salt, and 1 tsp. thyme. Cover and cook until onions are soft. Cut butternut squash in half, empty out the seeds, and peel. Chop squash into bite-sized pieces (about 1 inch). Add butternut squash and sugar to pot. Stir until glazed. Pour 5 cups water into pot and bring to a boil. Reduce heat and simmer until squash is tender. Transfer pot contents into blender and blend until smooth. Pour soup into mini pumpkins.

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