Ingredients

  • 4 onion squash with the centres scooped out
  • 50ml olive oil
  • 600g squash, peeled and diced into a 1 cm square
  • 600ml full fat milk
  • Salt and pepper
  • 300g grated gruyere cheese
Vegetables for the base
  • 50g butter
  • ½ red onion, diced
  • 1 small parsnip, diced
  • 100g celeriac, diced
  • 3 cavolo nero, shredded
  • 3 kale leaves, shredded
  • 1 small leek, diced

Method

  1. Preheat the oven to 200c. Pop the squash onto a baking tray, season, drizzle in olive oil and roast for 15 minutes. To make the soup, place the diced squash in a large saucepan and cook for 5 minutes. Then cover in milk, bring to the boil and cook for 3 minutes. Season, then blitz until smooth.
  2. Sweat the vegetables in a pan with the butter until softened.
  3. To serve, spoon the veg into the bottom of the squash then top with the soup. Top with cheese and grill until bubbly!

Ingredients

  • 4 onion squash with the centres scooped out
  • 50ml olive oil
  • 600g squash, peeled and diced into a 1 cm square
  • 600ml full fat milk
  • Salt and pepper
  • 300g grated gruyere cheese
Vegetables for the base
  • 50g butter
  • ½ red onion, diced
  • 1 small parsnip, diced
  • 100g celeriac, diced
  • 3 cavolo nero, shredded
  • 3 kale leaves, shredded
  • 1 small leek, diced

Method

  1. Preheat the oven to 200c. Pop the squash onto a baking tray, season, drizzle in olive oil and roast for 15 minutes. To make the soup, place the diced squash in a large saucepan and cook for 5 minutes. Then cover in milk, bring to the boil and cook for 3 minutes. Season, then blitz until smooth.
  2. Sweat the vegetables in a pan with the butter until softened.
  3. To serve, spoon the veg into the bottom of the squash then top with the soup. Top with cheese and grill until bubbly!