Butternut Squash and Apple soup with mixed flour soda bread.

For the bread:

4 oz buckwheat flour

4 oz whole meal self-raising flour

 8 oz white sr flour

teaspoon of baking powder

salt and pepper and a cup full of freshly grated Parmigiano.

Stir it to make it evenly distributed.

Then add a splash of cold water, some milk and a dollop or two of cream.

Mix it all together into a nice bread dough. I then split the dough into two big buns and baked in a pre-heated oven on gas mark 6 near the top for 30minutes.

SOUP

Cut up an onion and a red pepper and sweat them in a little olive oil.

Peel and chop a couple of butternut squashes, a couple of fair sized potatoes and have a willing 4 year old on hand to chop a couple of carrots. Peel and chop two apples that have kindly been given from a friends tree. (or buy them if you have to).

All this goes into the pot with two generous handfuls of red lentils.

Add water and then melt a veg stock cube and add that in with a splash of Worcester Sauce and some pepper. (Don’t add salt as there is usually tons of it in a stock cube). Add a generous fat splash of apple juice and cook everything down.

Whizz it all up with a whizzer thing or blender.

Serve with grated cheese and warm bread.

We had that tonight and it was quite nice really 🙂

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