Soups & stews
Squashy bottom soup bowls
This easy-to-make squash soup doesn't even require any bowls – just eat it straight out of the shell, saving on the washing up and adding to the entertainment. This is a great, child-pleasing dish for Halloween.
Ingredients
- 4 small round squash e.g. onion or kabocha
- 200g Gruyère or similar, grated
- 200g Parmesan, grated
- a few gratings of nutmeg
- 4 small thyme sprigs
- 800ml double cream
- salt and pepper
Method
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Step 1
Preheat oven to 190°C/Gas 5.
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Step 2
Slice the top inch or so from the squash, keep to one side as this will serve as your lid.
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Step 3
Scrape out the pulp and seeds with a spoon, you should be left with a hollow bowl.
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Step 4
Place the squash in a baking dish.
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Step 5
Divide the cheese between the 4 squash, add a grating of nutmeg, a small sprig of thyme and add the cream to come two-thirds of the way up the cavity.
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Step 6
Season with generous turns of black pepper and a cautious amount of salt, keep in mind the saltiness of the cheeses.
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Step 7
Pop the lid on and bake in for 45 minutes to 1 hour, until tender. Eat by scraping the soft flesh into the hot cream.