[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.


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
- Preheat the oven to 190°C.
- Clean and gut the pumpkin and place in oven for 15 mins.
- Clean out the butternut squash and chop into small pieces of equal size.
- Sauté the leek in the butter on very low heat for 10 mins, making sure you don’t add colour to the leek.
- Add the butternut and lightly colour, then add apple juice, sage leaves and freshly grated nutmeg.
- Season and cover and allow to simmer for 15 – 20 mins until the butternut is tender.
- When the vegetables are cooked, turn off the heat and blend. If you want a really smooth soup, pass through a sieve.
- Add the cream and butter and stir until combined.
- Take the pumpkin out of the oven and place a handful of grated gruyère at the bottom.
- Fill the pumpkin shell with soup and replace the lid of the pumpkin
- Bake on a baking tray with a greaseproof paper for a further 30mins.
- Five mins before it is done add the remaining gruyère along with the pumpkin seeds and gratin under the grill.
- Serve immediately.
This recipe first appeared on Gourmet Today TV, aired on TVM on 31 October 2014.