Winter Squash Soup

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Serves 6

  • 3lb piece squash( butternut is suitable)
  • 5 garlic cloves
  • 1 large onion roughly chopped
  • 1 ½ piece ginger chopped
  • ½ red chilli finely chopped
  • 3 tbsp sunflower oil
  • 1 bay leaf
  • Fresh thyme ( or use dried)
  • 3 star anise
  • 12 oz vine tomatoes skinned, deseeded and chopped
  • 3 ½ pts chicken stock
  • Salt and black pepper

To finnish 300ml whipping cream, juice of 1 lime, fresh basil

Peel the squash, remove the seeds and chop. Put into a large saucepan with the oil, the onions, garlic (chop 2 leave rest whole), ginger, chilli and herbs. Sweat on a low heat for about 10 mins stirring once or twice. Tip in the stock, tomatoes and star anise then season. Simmer 20-30 mins. Remove the bay leaf, anise and thyme sprigs if using fresh. Liquidise and sieve working all the pulp through the sieve with the back of a spoon.

Whisk cream with the lime juice until it holds it shape and fold in the chopped basil. Serve the soup with a spoonful of the cream.

Ingredients available from our shop

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Potato Recipe

Some of us are particular about our potatoes, the flavour, dryness, the colour of the flesh all carry some importance to each individual so it is impossible to define exactly what a good potato should be. We are all different and that has to be accepted. For this reason Homegrown stock different varieties to allow you your choice.

When it comes to cooking potatoes the dry varieties need more care to cook successfully or you will have a pot of wet slush! Other types will remain firm and keep their shape when boiled. And some will retain a stickiness which makes them easy to slice after cooking.

If you are cooking floury types steaming is easiest.If a steamer isn’t available try this method.

Put your potatoes all a similar size ( you could cut the larger ones if needbe) in a saucepan with a good fitting lid and only bring the water ˝ way up the potatoes.

Bring to the boil and then turn low to a simmer. Keep checking with a fork to check how quickly they are cooking and when nearly ready but still firm/hard in the middle – strain the water off and tip into a glass pyrex bowl. Pop into the microwave to finish cooking through. I like using this method because if I get distracted the potatoes never end up getting over cooked.