Inside the Buttercup Soup

(4 Servings)

Sauté 1 minced yellow onion in butter until opaque. Add 3 cups of chicken stock and 1 cup of cream, reduce slightly. Add white pepper and salt to taste. Stir in 1/3 cup grated Gruyere cheese and add fresh thyme.

Cut a lid in top of each buttercup squash. Scrape out seeds and strings. Fill cavities with soup, replace lid and bake in a 375 oven for 40 - 60 minutes.

The squash becomes it's own bowl! To eat, remove lid and scrape the cooked flesh right into soup.