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organic roast butternut squash soup with thyme focaccia

22 September 2013 by Dominic Franks

… this british weather has been so unpredictable lately… it’s as though the summer simply doesn’t want to let go but instead of a glorious end to the season we’re getting a grumpy teenager of an Indian Summer… some days it’s a little bit moody, sometimes it’s as bright and happy as a lark… quite frankly it needs a good slap so we can all get on with warm jumpers and stodgy food.

soup is always a good bridging meal I feel and a great way to pack in the flavour, taste and goodness of seasonal vegetables.  This soup is ridiculously easy to make as it’s all roasted in one pan and then dumped into the stock to simmer for a few minutes before blitzing but no-one would know you hadn’t slaved over a hot soup pan because of the glorious velvety nature of butternut squash that adds such a luxuriant quality to the soup… don’t be too shocked here but I actually think butternut squash is quite a bland vegetable unless you do something with it before hand so the roasting alongside other veg really helps…

organic roast butternut squash soup with thyme focaccia
as september draws to it’s inevitable conclusion so along with it goes it’s organic companion… although i’m hoping i’ve helped a few of you consider sprinkling a little organic produce in your weekly shop and I also hope you’ve enjoyed my organic recipes along the way… it’s been great being part of the Organic. Naturally Different. campaign… do click on the link for a great round-up of all my recipes and the some others too… here’s a classic for you to round it all up…

for the soup
1 butternut squash – peeled and roughly chopped
2 potatoes – roughly chopped
1 onions – peeled and roughly chopped
1 large carrot – chopped
5 garlic cloves
2 large sprigs of thyme
salt and pepper and olive oil
3 pints good veg stock

for the foaccia – makes 2 in 2 pre-lined baking trays
500g organic white flour
2 teaspoons fast action dried yeast
2 teaspoons sea salt
400ml water
plenty of olive oil

start with the soup by placing all the veg into a roasting tin, season and sprinkle with a little sugar and  olive oil then cover with foil and bake on 170C for 30 mins, then remove the foil and roast for another 15 mins until the veg are soft and starting to caramelise a little

place the veg into a large pan along with the stock and simmer for 15 mins and then blitz into a smooth soup

to make the focaccia, in a large bowl add the flour, yeast, salt and 2 tablespoons of olive oil, oil you hands and bring the whole thing together… it’s a very wet dough so the oiled hands help… knead in the bowl for 5 minutes then set aside covered with a cloth for 10 minutes after which you knead again in the bowl for 5 minutes – cover with cling film and let it rise for an hour or until doubled in size

split the dough into two and simply flatten into your lined baking trays, pushing the dough to the edges… let the dough rest for another 30 minutes
bake on 200C for 20 minutes, then drizzle a little oil and plenty of salt on top and eat warm



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Filed Under: Everything else Tagged With: butternut squash, focaccia, Organic, Organic - Naturally Different, soup

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Comments

  1. Keep Calm and Fanny On says

    22 September 2013 at 8:36 am

    Oooh this sounds perfect for today, I am off to buy a squash! Thanks!

  2. Jean says

    22 September 2013 at 10:34 am

    Your soup sounds wonderful and as for the focaccia………..it looks like it was made by you know who.
    (Select favourite TV baker according to taste!)

  3. Christian Halfmann says

    22 September 2013 at 2:14 pm

    Ah, the weather … it's not really worth talking about. However, the soup is. It really sounds great and along with the focaccia it's a lovely meal. I really should get some squash again this year … eh … and season.

  4. Karen S Booth says

    22 September 2013 at 4:36 pm

    Two LOVELY recipes Dom! I also featured a roast butternut squash soup on my last organic meal plan and I LOVE its silky texture! Yours looks divine,as does that lovely focaccia too! Karen

  5. Mark Willis says

    22 September 2013 at 5:31 pm

    We had Butternut and Tomato soup today, made with stock from last night's chicken; a soup that would be hard to beat for sheer depth of flavour. didn't have home-made focaccia though! 🙁
    Loved your description of the Autumn-ish weather.

  6. Magnolia Verandah says

    23 September 2013 at 5:02 am

    Pumpkin…….bland…..noooooooooo. Its one of my very favourite vegetables so versatile. Lends itself to sweet and savoury so easily, and what could be better than a hearty soup with dip-dip focaccia.

  7. Cuisine de Provence says

    23 September 2013 at 6:55 am

    Try roasting a head of garlic alongside the butternut and then squeezing the roasted and by then very soft and nutty garlic into the soup before you pruée it – delish!

  8. Nazima, Franglais Kitchen says

    23 September 2013 at 8:23 am

    I kind of agree and always roast squash before making soup with it. This looks lovely. We make focaccia a lot. We managed to get a great sourdough starter (my husband did a course with Dan Lepard!) and this has been making great foccacia amongst other things. Thyme works so well with this kind of bread. Perfect autumn meal Dom 🙂

  9. Andrea Mynard says

    23 September 2013 at 11:11 am

    Looks wonderfully warming and delicious. As I just discovered quite a few gigantic Mother Hubbard squash lurking in the garden yesterday, very glad to see a squash recipe.

  10. Jenn S says

    23 September 2013 at 12:24 pm

    Both the soup and the bread look fantastic!! Can't wait for it to start cooling off around here.. I have been craving soup .. but it's hard to make when it's still in the 100's!!!

  11. Susan Lindquist says

    23 September 2013 at 12:27 pm

    Mmm! This soup and focaccio is SO my modus operandi at this time of year! Thanks for sparking the inspiration, Dom!

  12. Michael Toa says

    23 September 2013 at 1:42 pm

    The thyme focaccia is just the perfect companion to dunk in that velvety butternut squash soup. The look so elegant together, and delicious of course 🙂

  13. Kalyan Panja says

    24 September 2013 at 5:37 am

    Just mouthwatering…looks delicious!

  14. lobato says

    26 September 2013 at 11:49 pm

    really like both recipes. I'm gonna keep them to make it 🙂

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About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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