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

Squash Soup

  • Prep time is 10 minutes
  • Cook time is 35 minutes
  • Serves 4 people
  • small baking pumpkins
  • sugar
  • unsalted butter
  • small onion, diced
  • thyme
  • butternut squash
  • kosher salt
  • freshly ground pepper
  1. Cut the tops off mini pumpkins and empty out seeds.
  2. Sprinkle pumpkins with kosher salt.
  3. Bake at 350°F for 20 minutes.
  4. Melt butter in small pot.
  5. Add diced onion, 1 tsp. salt, and 1 tsp. thyme. Cover and cook until onions are soft.
  6. Cut butternut squash in half, empty out the seeds, and peel.
  7. Chop squash into bite-sized pieces (about 1 inch).
  8. Add butternut squash and sugar to pot. Stir until glazed.
  9. Pour 5 cups water into pot and bring to a boil. Reduce heat and simmer until squash is tender.
  10. Transfer pot contents into blender and blend until smooth.
  11. 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!
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