This easy-to-make squash soup from Riverford 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 and has endless variations with different garnishes – some fried shiitake or chestnut mushrooms would up the earthy autumnal feel.
Serves 4
4 small squash (onion squash is ideal)
300g good melting cheese such as Gruyère or Cheddar, grated
100g Parmesan (or vegetarian equivalent), grated
40g butter
few gratings of nutmeg
4 small thyme sprigs
800ml double cream
salt and black pepper
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 thyme to each, then pour in the cream to two thirds of the way up each squash bowl. Season with generous amounts of black pepper and a cautious amount of salt – bear in mind the saltiness of the cheeses.
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. Eat by scraping the soft flesh into the hot cream.
Variation
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.
