Stone Cross, Nr. Eastbourne, East Sussex | 01323 768490

Liz’s Butternut Squash Soup

Liz’s Butternut Squash Soup

Meet Liz! She’s always busy giving our customers great service in the shop and cafe. Have you met her yet? We asked her a few questions so you can get to know her more…

What’s your favourite item from shop/coffee shop/ Butchers?
If you’re looking for the perfect sausage for any meal I love the Marmite sausages.  The Strawboffee Pie (yes that’s strawberry and banoffee pie!!) is also yummy if you catch it as a special in the coffee shop!
 
Any recipes your liking at the moment?
Squash soup is perfect for autumn weather, and there’s lots of fresh squashes at Sharnfold right now. Here’s a recipe I like to use…

Roasted Butternut Squash Soup with Chilli Ginger!

Ingredients:
  • 1 medium Sharnfold Farm butternut squash
  • 1 clove of garlic (unpeeled)
  • 1-inch piece of ginger, finely chopped
  • 1 large onion, peeled and chopped finely
  • 1/2 small hot chillies (seeded and chopped)
  • 2 tablespoons of olive oil
  • Sea salt
  • 4 cups of chicken stock (or vegetable)
  • Small squeeze of lime juice
  • 4 tbsp unsalted butter
  • Coconut milk
  • Cilantro leaves (to garnish!)

Method:

  1. Cut the butternut squash in half lengthways and scoop out the seeds
  2. Put the squash and garlic clove onto a baking tray and drizzle 1 tbsp olive oil on top along with some salt and pepper
  3. Roast in the oven until nice and soft (normally about 30 mins) then let it cool outside the oven
  4. When the squash is cool, scoop out the flesh and set aside with the garlic clove
  5. Pop the other 1 tbsp of olive oil and butter into a large pot on a low heat
  6. Add the chopped onion and keep stirring until the onion is brown and caramelised (20 mins max)
  7. Squeeze the roasted garlic clove into the pan and discard the skin
  8. Add in the squash, ginger, chillies and stock
  9. Turn the heat to high and bring to the boil, once boiled take off the heat
  10. (This part you can do in batches if your blender isn’t big enough) Pour your soup mixture into the blender and blend until very smooth
  11. Heat the soup until piping hot and serve with salt, pepper, cilantro leaves and a drizzle of coconut milk!
What do you do outside of work?
I love spending time with my children, going to cinema and reading a good book!

Say a big HELLO to Liz next time you’re at the farm!

Contact Sharnfold

Hailsham Road, Stone Cross
Eastbourne, BN24 5BU

Call: 01323 768490

Email: farmoffice@sharnfoldfarm.co.uk