Butternut squash soup with cumin soda rolls supergolden bakes

Friday, 13 December 2013

Butternut squash soup with cumin soda rolls

I made this soup on the same day as the blogaversary cake. I was surrounded by chocolate, caramel and buttercream and needed a quick lunch to keep me going. This soup is so easy as to hardly be called a recipe. But it's all about low effort and high rewards - it is so delicious and rich.

The soda bread is another recipe that's hardly a recipe at all. Simply mix - barely - a few ingredients and hey presto, bread - albeit a cakey-textured one. It goes really well with the soup, slathered with some salted butter. The cumin and turmeric give it a warm hue but you can vary the spices according to your mood.

For the soup
Serves 2-3
1 medium butternut squash (or half a large one), peeled and chopped
3 leeks, white parts only, roughly chopped
950ml  | about 4 cups vegetable or chicken stock
120ml | 1/2 cup milk - more if soup is too thick
130g | 4.5 oz cooked chestnuts (canned or vacuum packed)
Salt and pepper to season
4-5 tbsp freshly grated Parmesan cheese
2 tbsp pouring cream (optional)
1 tbsp butter

1. Put the butter in a medium saucepan and heat until foamy. Sauté the chopped leeks for 3-4 minutes until soft. Add the butternut squash and chestnuts and continue to cook for a few more minutes. Season with salt and pepper.
2. Add the stock and simmer on medium-low heat until the squash is cooked through and liquid is reduced - about 20-25 minutes.
3. Once the squash is completely tender, put the soup in a blender or food processor and blitz until smooth.
4. Return to the pot, add the milk and simmer for a few minutes on low heat (it will bubble dangerously). Stir in the cheese if using.
5. Serve with a a little cream swirled on top.

For the soda rolls
Makes 6
150g | 1 1/4 cup plain flour, plus more for dusting
50g | 2/5 cup wholemeal flour
2 tbsp rolled oats
1-2 tbsp caster sugar
1 tsp bicarbonate of soda
1/2 tsp salt
Pinch cumin
Pinch turmeric
200 ml | 3/4 cup buttermilk
Handful mixed seeds (pumpkin, sesame, linseed, sunflower)
2 tbsp butter, melted to brush on rolls

1. Preheat the oven to 200C | 400F.
2. Put all the all the ingredients apart from the buttermilk and seeds into a large bowl. Mix together to get rid of any lumps.
3. Make a well in the centre then add most of the buttermilk. Mix together with a spoon until a soft dough forms. If it's too dry add a little more buttermilk.
4. Dust some flour onto your work top and tip the dough on it. Gently pat it into a disk and cut into 6 equal pieces.
5. Form each piece into a roll and cut a deep cross on top. Place the rolls on a tray lined with baking paper. Brush the rolls with the melted butter and sprinkle with the seeds.
6. Bake for 25-30 minutes until nicely coloured and hollow sounding. If it's not ready after 30 minutes, turn over and cook for another 5 minutes. Best eaten on same day as baking.

I am submitting this recipe to Javelin Warrior’s Made with Love Monday’s challenge.


  1. Yum yum yum! Salivating just looking at the pictures, especially those buttered rolls! Great recipe, especially for in the middle of all this festive madness! x

  2. I've never seen soda rolls like these before and I'm intrigued! I love the combination of spices with the buttermilk and seeds and this sounds like a perfect pairing with the soup...

  3. This will be useful come autumn.

  4. Got a squash growing in the garden now. :)

  5. my children love the soup. never tried the rolls though, might give it a go but without the cumin :( I can not stand the smell of it

  6. This soup looks really wholesome and hearty. I love butternut squash, so I'm going to give this a go