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Squashy bottom soup bowls

Serves: 4

Gluten Free‏

This easy-to-make soup doesn’t even require any bowls – just eat it straight out of the shell, saving on the washing up and adding to the entertainment. It’s a great child-pleaser and has endless variations with different garnishes – some fried shiitake or chestnut mushrooms would up the earthy autumnal feel.

Squashy bottom soup bowls Recipe: Veggie


4 small squash (onion squash is ideal)

300g Cheddar, grated

100g vegetarian Parmesan-style cheese, grated

40g butter

Few gratings of nutmeg

4 small thyme sprigs

800ml double cream

Salt and black pepper


  • Heat the oven to 190C/375F/ Gas 5. Slice the tops off the squash and scoop out the seeds and pulp, then place the squash bowls, cut-side up on a baking tray (reserve the lids).
  • Divide the cheeses and butter between the squash and add a grating of nutmeg and a small sprig of thyme to each, then pour in the cream to two thirds of the way up each squash bowl. Season with generous amounts of black pepper and salt – bear in mind the saltiness of the cheeses you use.
  • Put the lids on, place on a baking tray and bake for 45 minutes to 1 hour, depending on the size of your squash, until tender. Eat by mixing the soft squash flesh into the hot cream.
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