[WATCH] Baked butternut squash soup in a pumpkin shell with gruyère cheese

Watch Sean Gravina make a butternut squash soup served in a pumpkin shell with gruyère cheese and pumpkin seeds. 

rachelzc
Rachel Zammit Cutajar
31 October 2014, 4:30pm
Sean Gravina makes a butternut squash soup served in a pumpkin shell
Baked butternut squash soup in a pumpkin shell with gruyère cheese

Ingredients
  • 1 medium sized pumpkin (cleaned and gutted)
  • 2 butternut squash
  • 1 leek
  • ¼ cup apple juice
  • 2 sage leaves
  • Nutmeg, freshly grated
  • 1.5 litre chicken stock
  • 1 cup cream
  • 1 tbsp butter
  • 50g gruyère
  • Handful pumpkin seeds


Method
  1. Preheat the oven to 190°C.
  2. Clean and gut the pumpkin and place in oven for 15 mins.
  3. Clean out the butternut squash and chop into small pieces of equal size.
  4. Sauté the leek in the butter on very low heat for 10 mins, making sure you don’t add colour to the leek.
  5. Add the butternut and lightly colour, then add apple juice, sage leaves and freshly grated nutmeg.
  6. Season and cover and allow to simmer for 15 – 20 mins until the butternut is tender.
  7. When the vegetables are cooked, turn off the heat and blend. If you want a really smooth soup, pass through a sieve.
  8. Add the cream and butter and stir until combined.
  9. Take the pumpkin out of the oven and place a handful of grated gruyère at the bottom.
  10. Fill the pumpkin shell with soup and replace the lid of the pumpkin
  11. Bake on a baking tray with a greaseproof paper for a further 30mins.
  12. Five mins before it is done add the remaining gruyère along with the pumpkin seeds and gratin under the grill.
  13. Serve immediately.


This recipe first appeared on Gourmet Today TV, aired on TVM on 31 October 2014. 

rachelzc
Rachel Zammit Cutajar graduated in economics from the University of Malta...