RIVERFORD’s Squashy Bottom Soup

Riverford Organics is renowned when it comes to caring for the health of soils, and they’ve kindly sent us an autumnal recipe which should bring out the very best when it comes to the flavours of fresh seasonal veg. This easy-tomake soup doesn’t even require any bowls – just eat it straight out of the shell, saving on washing up and adding to the entertainment.

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

■ Preheat oven to 190°C/Gas 5. Slice the top inch or so from the squash, keep to one side as this will serve as your lid. Scrape out the pulp and seeds with a spoon, you should be left with a hollow bowl.

■ Place the squash in a baking dish. 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. Season with generous turns of black pepper and a cautious amount of salt, keep in mind the saltiness of the cheeses.

■ Pop the lid on and bake for 45 minutes to 1 hour, until tender. Eat by scraping the soft flesh into the hot cream.