Mags Roche was in the kitchen today to make her roasted butternut squash soup with thyme cream and Irish soda bread.

Ingredients

Soup

  • 1 leek
  • 1 onion
  • 1 carrot 
  • 2 garlic cloves
  • 200g butter 
  • Thyme sprigs 
  • 750ml chicken stock
  • 100g cream

Brown soda bread 

  • 815g brown flour 
  • 275g plain flour
  • 20g bread soda25g
  • Brown sugar
  • 15g salt
  • 75g butter 
  • 2 eggs
  • 800ml buttermilk

Method

Soup

  1. Cut the squash in half and roast in the oven at 200° with garlic and thyme.
  2. Roast for approx 40mins, until the squash is very soft and beautifully golden.
  3. Heat a pan and sweat off the carrot onion and leek. Add your squash, and cook for a further 5mins, taking care it doesn't stick.
  4. Season lightly with salt. Add 2/3 chicken stock and put on a light simmer for 25mins. 
  5. Blend with a hand blender. 
  6. Check consistency and seasoning. If it's too thick add more chicken stock.
  7.  Serve boiling hot with a spoon of cream and fresh thyme leaves. 

Brown soda bread 

  1. Sieve plain flour with bread soda. Add brown flour sugar and salt.
  2. Melt the butter. Whisk the eggs slightly, and add buttermilk. 
  3. Mix this wet mixture into the dry ingredients. 
  4. Bake in the oven at 180 degrees for 40mins.
  5. Take out of the tin and bake for another 10mins. 
  6. Every oven is different so it might vary. The base of the bread should sound hollow when you tap it. 
  7. Leave to cool on a wire rack.