Soda Bread and Roasted Butternut Squash Soup

Soda Bread and roasted butternut squash soup

Soda Bread and Roasted Butternut Squash Soup (for a change!)

Happy 2020!

How mad to be writing that! Growing up it never occurred to me that eventually we would dispense with the ‘19’ prefix and instead use ‘20’ but even now it astounds me that we are here at 2020. I used to have 20-20 vision but that’s a different thing all together. Prince used to sing about 1999… look what happened there. *sigh* everything changes…it’s the only constant.

This is predominantly an Aga baking column… but I like soup. So I have given you a Soda bread recipe and fulfilled my remit…but the real treat is the soup. Shhh!!


Simple Soda Bread.


175g Self-raising wholemeal flour

175g Strong white flour

½ tsp salt

½ tsp bicarbonate of soda

300 ml buttermilk


  • If you are not using an Aga preheat your oven to 200C/Gas 6
  • Tip the flours, salt and bicarb into a large mixing bowl and stir.
  • Make a well in the centre and pour in the buttermilk, mixing quickly with a large fork to form a soft dough. (Depending on your flour you may find you need to add a little milk if the dough is too stiff but it shouldn’t be too wet or sticky either!)
  • Turn out onto a lightly floured surface and knead it briefly.
  • Form into a round loaf, flatten the dough slightly and place onto a baking sheet lined with bake-o-glide and lightly floured.
  • Cut a cross on the top of the loaf and bake on the bottom set of runners in the roasting oven for about 25-30 minutes. The loaf should sound hollow when tapped on the bottom.
  • Cool for a little while on a wire rack. (I can never leave it for long…just long enough to dish out the soup!)

Roasted Butternut Squash Soup


I butternut squash

1 Onion

1 red pepper

1 stock cube (chicken or veg)

Handful of grated cheddar

Generous splash of cream


  • Put the butternut squash in whole to roast in the roasting oven for at least 45 minutes (timing is not a huge issue on this but you don’t want it blackened!
  • Fry off the onions and red pepper in a knob of butter…you can do this in the casserole you intend to make the soup in to save on the washing up.
  • Make up a pint of stock and add to the fried vegetables and place on the simmer plate whilst you peel the now roasted squash…remember its hot!
  • Add the flesh of the squash to the pot and put the lid on and pop in the simmering oven for 45 minutes or until its needed.
  • Leaving most of the liquid remove the vegetables from the stock and puree…a slatted spoon or sieve is good for this and you don’t need to be too pedantic about this as some lumps are nice!
  • Once pureed add the veg back to the stock and sprinkle in the grated cheddar, season well with salt and pepper and stir in a glug of cream…delicious.