Squash bowls are a pretty serving vessels for fall soups. To make them, preheat oven to 425°F. Slice about an inch off the top of each buttercup squash. Scoop out seeds and loose flesh. Pour 1/2 inch water into a glass baking dish (or two) large enough to hold the squash. Place squash cut-side down in the water. Bake until the flesh is tender when gently pierced with a knife and the squash still holds its shape, about 30 minutes.