Squashy Bottom Soup Bowls

Name: Squashy Bottom Soup Bowls
Yield: Serves 4
Ingredients: salt and black pepper; 300 g Ogleshield cheese (or a good melting cheese such as Gruyère or Cheddar), grated; 800 ml double cream; 4 small thyme sprigs; few gratings of nutmeg; about 40 g butter; 100 g Parmesan (or vegetarian equivalent), grated; 4 small squash (onion squash is ideal)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

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. It’s a great child-pleaser for Hallowe’en and has endless variations with different garnishes – some fried shiitake or chestnut mushrooms would up the earthy autumnal feel.

Ingredients

4 small squash (onion squash is ideal)
300 g Ogleshield cheese (or a good melting cheese such as Gruyère or Cheddar

Soup
Gluten-free
Vegetarian

Method

Heat the oven to 190°C/Gas 5.

Slice the tops off the squash and scoop out the seeds and pulp, then place the squash bowls, cut-side up on a baking tray (reserve the lids).

Divide the cheeses and butter between the squash and add a grating of nutmeg and a small sprig of thy