Butternut Squash Bread Bowl Soup with Cheddar Apple and Bacon Toastie

There’s a lot going on with Twisted’s Butternut Squash Bread Bowl Soup recipe – we know. But the final dish is well worth the effort, this soup bread bowl is comfort personified.

Done in 1 hour

Serves 4

Dish by Hugh Woodward

Ingredients

Soup:

1butternut squash, peeled, deseeded and cubed

2 tspfresh thyme, finely chopped

2whole heads of garlic

4 tbspolive oil

1white onion, chopped

2red apples, peeled and chopped

750ml vegetable stock

150gsharp cheddar cheese, grated

250mldouble cream

2 tbspfresh thyme leaves

Cheese tuiles:

Grated cheddar cheese

Thyme leaves

Grilled cheese:

Sliced white bread

Cooked crispy bacon

Apples, thinly sliced

Cheddar cheese, grated

Grated mozzarella

Large bread boule, to serve

Salted butter

Ever thought about serving soup inside a loaf of bread? We did, it kept us up at night after night until we finally caved, scooped out a loaf and filled it full of a delicious creamy butternut squash soup. Still unsatisfied, we gathered the best minds at Twisted towers and decided to pair it with an apple, cheddar and crispy bacon toastie just for fun. This bread bowl soup concoction is comfort personified and paired with the perfect dipping toastie. Get stuck in with the recipe below, you wont regret it

Method

Preheat oven to 180ºC.

Place cubed squash on a tray and mix with some oil, salt, pepper and finely chopped thyme. Toss to coat well

Slice the head off two large heads of garlic and drizzle the inside with oil and season with salt and pepper. Wrap it in foil and place on the tray alongside the squash. Roast for about 30 minutes until the squash is tender. Keep the garlic in until it’s roasted for about 45 minutes total until sweet.

Meanwhile, heat oil in a pan. Sauté onions until softened then add apples and cook for 2 minutes

Add in the cooked squash and stir to combine. Add the vegetable stock and bring to a boil. Cook for about 20 minutes. Then blend the mixture until smooth.

Pour in the cream and stir through. Then stir through the cheddar cheese.

Season with salt and pepper to taste followed by the roasted garlic. Squeeze it in and whisk it through the soup. Set aside and keep warm

For the grilled cheese, spread two slices of bread with butter. Top with grated cheese, followed by crispy bacon and sliced apples. Top with more grated cheese and the second slice of bread. Pan sear the sandwich until it’s golden brown on both sides and cover with a lid to help steam to melt the cheese. Keep warm.

For the tuiles, add some extra grated cheese to the same pan and sprinkle with fresh thyme leaves. Cook until it’s crispy and let it cool before removing it from the pan.

Cut out the centre of a boule and remove the insides. Brush it with butter and bake it until golden brown. Pour the soup into the bread bowl and garnish with the cheese frico. Serve with the grilled cheese and enjoy!

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Hugh Woodward

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Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.