- 1 Crown Prince Squash
- 300ml Crème Fraiche
- 500ml Vegetable Stock
- 1 tbsp finely chopped Sage
- 3 Garlic Cloves
- 100g grated Manchego
Preheat oven to 180 / Gas mark 4
Wash your squash, cut off the top third and scoop out the seeds. You can roast the seeds for a healthy snack if you fancy it! Scoop out a third of the flesh and put in a saucepan with the crème fraiche, stock, sage, salt and pepper and garlic and bring to a gentle boil.. Simmer for 20 minutes. Either purée or not, depending how you like it. Pour the hot soup into the squash, replace the lid and bake in the oven for an hour. Test the flesh of the ‘lid’ to see if tender. If so, Remove the lid, sprinkle with grated manchego and melt the cheese in the oven for five minutes.
Serve with chunky sour dough bread and real butter!