Page title and description

Soups & stews
Squashy bottom soup bowls
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
Prep time:
15 min
PT15M
Cooking time:
45 min
PT45M
-
Step 1
Preheat oven to 190°C/Gas 5. -
Step 2
Slice the top inch or so from the squash, keep to one side as this will serve as your lid. -
Step 3
Scrape out the pulp and seeds with a spoon, you should be left with a hollow bowl. -
Step 4
Place the squash in a baking dish. -
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. -
Step 6
Season with generous turns of black pepper and a cautious amount of salt, keep in mind the saltiness of the cheeses. -
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.