Then I followed the recipe (for the squash soup).
- 3 tablespoons unsalted butter
- 1/2 small onion, chopped
- Kosher salt
- 2 sprigs thyme
- 1 medium butternut or kuri squash (about 2 pounds), peeled and cut into 1-inch pieces
- 1 teaspoon sugar
- 3 tablespoons heavy cream
- Freshly ground pepper
- Meanwhile, make the soup: Melt the butter in a large saucepan over low heat. Add the onion and 1 teaspoon salt. Strip the thyme leaves into the pot, increase the heat to medium and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the squash and sugar and cook, stirring, until glazed, 3 to 4 minutes. Add 5 cups water and bring to a boil. Reduce the heat to low and simmer, uncovered, until the squash is tender, 15 to 20 minutes. Working in batches, transfer the soup to a blender, crack the lid to let steam escape and puree until smooth; return to the saucepan (or puree directly in the pan with an immersion blender). Stir in the heavy cream, if desired. Season with salt and pepper, and top as desired (mostly we just use small pieces of crispy bacon. .
If you read the original recipe, you now pour the soup into miniature pumpkins and serve.
Apparently there is some pumpkin juice or flavor that you get from using the pumpkins as bowls, because when I made it this time, it didn't taste as good. AAAAARGH! Who knew how important this was!? Not me, obviously. Next time I make it, I'm going to add a cup of pumpkin to the soup, unless I have some miniature pumpkins hanging around.