Pic of Squashy bottom soup bowls

Squashy bottom soup bowls

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Soups & stews

Squashy bottom soup bowls

Serves 4 1h
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.


  • 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
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Prep time: 15 min
Cooking time: 45 min
  • 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.

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