Twice Cooked Harlequin Squash Soup
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
- Preheat oven to 130 degree Celsius.
- Cut the tops off the squashes and scoop the seeds out with a spoon.
- Sprinkle salt and pepper into squash. Replace tops.
- Place on an ovenproof tray and bake for 10-12 minutes.
- Allow to cool and scoop out the flesh.
- In a large pan, over medium heat, melt the butter and sweat the onions and garlic for 3-4 minutes.
- Add the squash flesh, cover and cook until soft for about 5 minutes.
- Add the milk and bring to the boil, reduce heat and simmer for 5 minutes.
- Blend with a hand blender to your preferred consistency, season to taste. Strain, if you prefer.
- Increase the oven temperature to 160 degrees Celsius.
- 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.
- Put warm scooped-out squash shells on serving dishes. Pour in the soup, put the tops back and serve with croutons on the side.