What's better than a warm bowl of roasted squash and pumpkin soup? How about enjoying it out of an actual squash? Follow our step by step tutorial to create your very own photo-worthy bowls from these glorious gourds.

Serves 4

You'll need:

• 4 kabocha squashes
• 2 tbsp olive oil
• 2L Sunterra Market-Made roasted squash and pumpkin soup
• 1/4 cup crème fraîche
• 1 tbsp roasted pumpkin seeds
• 1 tbsp dill or chives
• Kosher salt and pepper
  
  

1. Preheat oven to 350F.
   
   Score the tops of each squash in a wide circle around the stem to outline your cut line. Using a serrated knife, remove the tops of the squash by cutting along the circle. Scrape the insides of the squash and scoop out the seeds and fibrous strands. 
   
   
   
   
   

2. Score the inside of the squash and squash tops in a diamond pattern. Season with olive oil, salt and pepper.
   
   
   
   
3. Place the squash on a baking sheet top-side-down and bake for 30 minutes. Flip the squash over to top-side-up and roast for another 20 minutes or until tender. Remove from the oven and place on a low bowl or plate. 
   
   
    
4. Meanwhile, bring the roasted squash and pumpkin soup to a gentle boil. Pour the soup into the hot roasted squash bowl. Top with crème fraîche, roasted pumpkin seeds and dill or chives. 
   
   Enjoy spooning soup out of the warm, fragrant squash bowls. Once the soup is finished, scoop out the inside of the bowl to savour the flavourful roasted squash.