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Squashy Bottom Soup Bowls: Autumn Warmers

Squashy Bottom Soup Bowls: Autumn Warmers.

Squashy bottom soup bowls anyone, how tasty!!

serves 4

Hello friends. 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.

Squashy Bottom Soup Bowls

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.

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.

Squashy Bottom Soup Bowls

Guest post from Riverford. 

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What do you think of this Squashy Bottom Soup Bowls recipe?

Fancy making some?

Share your thoughts in the comments below.

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Squashy Bottom Soup Bowls

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17 comments so far.

17 responses to “Squashy Bottom Soup Bowls: Autumn Warmers”

  1. What a fantastic Autumn recipe!! I love the idea of serving the soup in a cook squash – brilliant! xx Maria

  2. Marie says:

    You always have the best recipes and most amazing photography. Makes the reader want to climb into the photo to take a bite!

  3. Veronica Lee says:

    These soup bowls are amazing! Love the idea.

    Happy Thursday, Claire!

  4. Sharon says:

    These are so pretty and sound delicious! Pinning this.
    Thank you for linking up w us at Creative Muster!
    Blessings to you. xoxoxo Sharon

  5. This looks so delicious, and how creative to serve it inside the squash! Your photos are beautiful.

  6. These look so yummy… and your photos are just lovely! So blessed to have you at Tuesday Turn About!

  7. I have always wanted to make fall soup in a squash bowl, so I guess this is it! Thanks for sharing at Vintage Charm! xo Kathleen.

  8. Miz Helen says:

    Your awesome post has been featured on Full Plate Thursday,458. Thanks so much for sharing your talent with us and come back to see us real soon!
    Miz Helen

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Hi and thank you for stopping by my lifestyle blog by Claire Justine. I am Claire, a mum of 4 from Nottinghamshire UK who loves to blog. I have now been blogging over 9 years here. Oh wow, when you say it like that it feels like forever!!

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