Autumnal Squash Soup

Serves 2

Ingredients

2 Squashes 330g each
60g Of Comte Cheese 
200ml Double Cream
2 Sage Leaves
1/4tsp of Chilli Flakes
Grating of Nutmeg
Pinch of Salt
Plenty of Pepper

Method

Preheat the oven to 190C/200C.

Cut the tops off of the squashes then scoop out the seeds and pithy bits. Place to one side.

Add the cream to a jug and place in the chilli flakes, nutmeg, salt and pepper. Chop the sage leaves and add to the jug, stir to combine.

Grate the comte, place half in the bottoms of the squashes. Pour in the cream mixture then top off with the remaining  comte. Replace the lid and bake in a dish for 45 minutes to an hour.

Squashes should be firm, with a gooey and bubbly inside. Serve as they are, with crusty bread for dipping.