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squash soup

Winter squash and Stilton creamy soup with Brussel sprout


  • Cut the top of each squash so it forms a nice lid and scoop the insides out. Discard the seeds and reserve the flesh. Blanch the whole hollow squashes in salty water for a few minutes. Drain and reserved.
  • In a large thick saucepan, melt the butter and sweat the onions, garlic and shallots on a medium heat. Add the chicken stock, the cooked diced potato and the flesh of the squash.
  • Bring to simmer and cook for 20 to 25 minutes. Add half of the Stilton and blitz with a hand blender. Pour the double cream at the end and season to taste.
  • Shallow fry face down the squash “cup” to give them a bit of colour.
  • Fill up each squash with the hot soup and garnish with blanched brussel sprout leaves, the remaining crumbled Stilton and a pinch of cracked black pepper.

Serving Suggestion

Add a sprinkle of roasted sesame seeds and a drizzle of hazelnut oil on top, and serve with warm toasted rustic bread.


You can also use round courgettes, sometimes more easily available. It works well using pumpkin instead of squash and Parmesan shaving instead of Stilton.

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