cook
The Long Table's Squash Soup
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.
INGREDIENTS
Selection of squash or sweet potato
Oil or butter
Spices and herbs of your choice
Onion
Garlic
METHOD
1
2
3
4
5
TO SERVE
Serve with a hunk of artisan sourdough from Hobbs House Bakery and locally-churned salted butter from Netherend Farm
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.