Squash soup with gruyere

Serves: 2
  • Prep
  • Cook
  • Total
  • 1 medium sized squash or pumpkin Queensland Blue or Crown Prince ideal
  • 300ml creme fraiche or double cream
  • 50ml vegetable stock
  • 1 tbsp finely chopped sage
  • 3 crushed garlic cloves
  • 100g grated Gruyere or any cheese you fancy
  1. Heat oven to 180 / Gas mark 4.
  2. Wash your squash and cut off the top third.
  3. Scoop out the seeds. You can roast the seeds (see recipe)
  4. Scoop out a third of the flesh put in a saucepan with the crème fraiche, stock, chopped sage, salt and pepper and garlic and bring gently to the boil. Simmer for 20 minutes. I then pureed the soup but up to you if you like it rustic or not.
  5. Pour the hot soup into the squash replace the lid and cook for one hour. Test the flesh in the lid until tender.
  6. Remove the lid. Sprinkle with grated gruyere and brown back in the oven for five minutes.


Delicious served with crusty bread.