For some dishes, plating really is everything 😍
Is there anything more festive than serving this Creamy Butternut Squash Soup in a personal sized pumpkin!?
We absolutely love soup as a starting dish, especially as we enter the colder months. Combine those warming flavours with this gorgeous presentation - and you've got yourselves some happy guests!
First thing's first, the pumpkin bowls - they are super easy, we promise! Just grab as many pumpkins as you have guests (maybe one extra as a buffer), and dust off those pumpkin carving skills. Carefully cut of the tops of each, and scoop out the middle to create the bowl. Heat your oven to 400 and roast them briefly for 10-12 minutes (just to get the fragrances going!
Ingredients:
1 (3-pound) butternut squash, peeled, seeded, and cubed
2 tbsp extra-virgin olive oil
1 large yellow onion, chopped
½ tsp sea salt
4 garlic cloves, chopped
1 tbsp chopped fresh sage
½ tbsp minced fresh rosemary
1 tsp grated fresh ginger
1 tsp maple syrup
⅛ tsp ground nutmeg
3-4 cups vegetable broth
Freshly ground black pepper
For garnish
Chopped chives
Dollop of sour cream
Chili flakes (optional)
How-To:
1. Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes. Add the squash and cook until it starts to soften, stirring occasionally, about 8-10 mins.
2. Add the garlic, sage, rosemary, ginger, and nutmeg. Stir and cook until fragrant (about 1 min), then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20-30 mins.
3. Allow to cool briefly, then add mixture to blender (or use immersion blender in pot). Add the maply syrup, secure the lid, and blend until smooth. If too chunky/thick, gradually blend in the extra vegetable broth until desired texture.
4. Carefully ladle into your pumpkin bowls, garnish, and serve!
Let us know if you're going to give this one a try in the comments below!
