Recipe for creamy winter squash soup
He usually prepares this soup with pumpkin but other winter squash such as buttercup, butternut or Hubbard can be used with excellent results.
To prepare an edible serving bowl, cut off and reserve the top of a large whole squash of the same type used to prepare the soup. With a spoon, scoop out the seeds and stringy portions, replace the top, and wrap the stem with foil to prevent it from burning. Place in a shallow pan containing about a half-inch of water and bake in a preheated oven 350F/180C/gas 4, until the pumpkin is tender but still holds its shape, about 1 hour.
