Twice Cooked Harlequin Squash Soup


Prep time: 
30 minutes


Twice cooked Harlequin Squash Soup


  • 4 harlequin squash
  • sea salt
  • black pepper
  • 25g butter
  • 1 onion, peeled and chopped
  • 2 cloves of garlic, peeled and chopped
  • 400ml milk
  • one day old baguette
  • 100g fourme d'ambert, or cheese of choice


  1. Preheat oven to 130 degree Celsius.
  2. Cut the tops off the squashes and scoop the seeds out with a spoon.
  3. Sprinkle salt and pepper into squash. Replace tops.
  4. Place on an ovenproof tray and bake for 10-12 minutes.
  5. Allow to cool and scoop out the flesh.
  6. In a large pan, over medium heat, melt the butter and sweat the onions and garlic for 3-4 minutes.
  7. Add the squash flesh, cover and cook until soft for about 5 minutes.
  8. Add the milk and bring to the boil, reduce heat and simmer for 5 minutes.
  9. Blend with a hand blender to your preferred consistency, season to taste. Strain, if you prefer.
  10. Increase the oven temperature to 160 degrees Celsius.
  11. Slice the baguette and place the pieces on a tray. Sprinkle with a little olive oil and bake for 7-8 minutes until golden brown and crisp. Leave to cool and crumble cheese over.
  12. Put warm scooped-out squash shells on serving dishes. Pour in the soup, put the tops back and serve with croutons on the side.