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Saturday, 8 October 2016

Squashy Bottom Soup Bowls...

Squashy bottom soup bowls anyone, how tasty!!

serves 4

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.

How To Make Squashy Bottom Soup Bowls:

You will need:
  • 4 small squash (onion squash is ideal)
  • 300g Ogleshield cheese (or a good melting cheese such as Gruyère or Cheddar), grated
  • 100g Parmesan (or vegetarian equivalent), grated
  • about 40g butter
  • few gratings of nutmeg
  • 4 small thyme sprigs
  • 800ml double cream
  • salt and black pepper

How To Make:
  1. Heat the oven to 190°C/Gas 5. 
  2. 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). 
  3. Divide the cheeses and butter between the squash and add a grating of nutmeg and a small sprig of thyme to each, then pour in the cream to two thirds of the way up each squash bowl. 
  4. Season with generous amounts of black pepper and a cautious amount of salt – bear in mind the saltiness of the cheeses. 
  5. Put the lids on, place on a baking tray and bake for 45 minutes to 1 hour, depending on the size of your squash, until tender. 
  6. Eat by scraping the soft flesh into the hot cream.

  • Serve this in a large single squash, such as a crown prince. 
  • Treat it like a large fondue pot, dipping in toast soldiers or leftover roast potatoes. You will need to up the cooking time – this will take at least 1 hour, and it’s worth reducing the oven temperature to 180°C/Gas 4 and/or wrapping the squash loosely with foil so the outside doesn’t brown too much before it cooks through. The flesh should give to the tip of a knife.

Guest post from Riverford. 

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