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The Long Table's Squash Soup

Restaurant: The Long Table
Serves: 8
Prep / cook time 20 minutes

A recipe from Long Table Head Chef Chris Burger.

Chris says:  “This is more of a method than a recipe, I find a recipe can sometimes be too prescriptive and every squash is different – we want people to use whatever is available to them, just like we do here at The Long Table”.

So with that in mind, this is very much a free-style soup! Use whatever ingredients you have in your fridge or cupboard, and the more local and seasonal, they are the better.

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INGREDIENTS

Selection of squash or sweet potato

Oil or butter

Spices and herbs of your choice

Onion

Garlic

METHOD

1

Wash, peel and de-seed your squash or pumpkin of choice, for example butternut, crown prince or red kuri. Or sweet potato if you can't get your hands on squash.

2

Saute the peelings and seeds in a pan with a little oil or butter until golden and caramelised. Add whatever spices and herbs you prefer! Eg. bay leaves, black peppercorns, thyme, chilli ...

3

Cover with a few centimetres of water and bring to a simmer for 10 to 15 minutes. While your seeds and peel are caramelising, chop the flesh of your squash thinly, and put into a separate pan with a little oil and or butter, salt and thinly sliced onion and garlic.

4

Cover with a lid and cook on medium heat so as to quickly steam, stirring occasionally, trying not to brown. Cook until totally soft and falling apart, at which point your stock will be ready.

5

Strain the stock through a sieve over your cooked squash and process with a blender. Adjust liquid with more water if needed to reach desired consistency. If you'd like a richer soup, add additional olive oil, butter or cream and then season to taste and serve.

TO SERVE

Serve with a hunk of artisan sourdough from Hobbs House Bakery and locally-churned salted butter from Netherend Farm

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Started  by Tom Herbert of local Hobbs House Bakery, The Long Table was born out of a desire for food equality. The philosophy that everyone is entitled to good food has never felt more pertinent and at The Long Table, everyone gets just that. Housed in the converted Brimscombe Mill on the outskirts of Stroud, meals are served every day using locally sourced produce when available. You only pay what you can, and if that’s more than the average meal cost of £7.50, then you are encouraged to pay a meal forward for someone who might not be able to afford it this time round. It’s a business model that is going from strength strength, and The Long Table is seen as a place to enjoy good food among a good community. With regular events from the likes of Gifford Circus, cookery influencers and even music stars, The Long Table is definitely the place to be. And now with a new venue opening in Cirencester soon, there’s even more opportunity to become part of this fantastic community. To find out more visit The Long Table.