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Squashes are available in a range of different sizes, shapes and colours, for this recipe we’re using pottimarron, also known as the onion squash which is meaty, buttery and full of flavour. Organic or farm sourced squashes often come with imperfections, which is how they should be in real life. So don’t look for the beautiful skin but from where the squash comes from.
If you’re using the pristine-looking squash from the supermarket, don’t be deceived if the soup is a little bland.
In this recipe we add a small chunk of ginger, which isn’t there to be fragrant, but to add a little character to the soup.
Scrub the tough and clustered outer layers of the squash under cold water.
Cut the squash in half, remove the top, remove the seeds and most of the skin and set them aside for the stock.
Cut the squash in to ¾ cm chunks, season with salt, pepper, olive oil and 2 grated cloves of garlic.
Roast in the oven for 15/ 20 minutes until golden, flesh must be a little soft.
Optional: Save 2/3 chunks of roasted squash and dice them up for the topping.
While the squash is in the oven, sweat off the chopped onion, garlic, thyme and bay leaf, chunk of ginger with a dollop of butter and add the skins and seeds that you set a side earlier.
Cover with just enough water, bring to simmer and cook for 20 minutes with a lid not fully closed. Set aside and let it rest for 20 minutes and pass it through a sieve.
Add the squash to the stock and cook for 5 minutes on a low heat, let the soup simmer gently. When the time’s up, pour the whole lot into a liquidiser and blend in to a smooth puree adding the cold butter at the end for a moist and rich finish.
Serve the soup in warm bowls topped with pumpkin seeds, a chunk of fresh goat cheese and some toasted bread.