Sweet potato & butternut squash soup with focaccia bread
Tonight we tried one of Teresa's recommended recipes and it was really good!!
Sweet Potato Soup Ratings 10/10 from all the family except Nina who wasn't keen to try this one and had pasta salad instead!
Alison (I made it) 'Really easy to make, feels like a right winter warmer. Really enjoyed it on this cold night. Will definitely have again soon. Think the focaccia went really well with it.'
Focaccia bread Ratings 10/10 - same as above :) All loved except the peerie one who refused to try it :) We will get there eventually :)
Anthony (he made it) 'I will definitely make this one again. Maybe even every week' ( I think he's getting a bit carried away haha but would happily eat it every week if him and Willa are willing to bake).
Willa's comments - 'Loved it, wouldn't change anything, want it exactly the same next time.'
Soup (Teresa's recipe from Nurturing Nutrition)
1 large butternut squash, diced
2 small sweet potatoes, diced
2cm piece of root ginger, finely chopped or grated
2 tablespoons coconut oil (split)
1 teaspoon dried oregano
2 teaspoons of fresh or 1 teaspoon dried rosemary
Few twists of himalayan pink salt or sea salt
Few twists of ground pepper (we used garlic pepper)
1/2 large red onion finely chopped
Between 700 to a litre broth - bone broth or stock cube (we used kallo chicken stock cube)
Fresh parsley or coriander (we didn't have this).
Method
1. Preheat the oven to 200 degrees. Place squash sweet potato and ginger into roasting tin with oil, herbs salt and pepper. Mix well and roast for 25 mins.
2. Cook onion in large pan in oil until softened. Add roast veg mix to onions. Add broth and simmer for 10 minutes.
3. Transfer to blender, add more broth as required to get preferred consistency
Focaccia Bread
Teresa didn't like the bread that came along with the soup, so I googled a focaccia recipe that included wholemeal flour. I agreed with the author from tinandthyme.uk that I often don't like baking with just wholemeal flour, even though I know it's the more nutritious option - it just doesn't always hit the taste buds - so compromised by finding a recipe that was half wholemeal and half white flour.
Whole Wheat Focaccia Bread | Tin and Thyme
- 250 g strong wholemeal flour
- 250 g plain flour (all purpose flour)
- 2 tsp instant yeast / fast action / easy bake
- 1 ¼ tsp sea salt
- 325 ml lukewarm water
- 2 tbsp extra virgin olive oil divided
Topping
- 2 cloves garlic roughly chopped
- 12-16 sprig fresh rosemary
- 1 tbsp extra virgin olive oil
- 1 tbsp warm water
- sea salt flakes optional
Instructions
- In a large mixing bowl or the bowl of your mixer, stir the flours, yeast and salt together. Make a well in the centre and pour in the warm water and 1 tbsp of olive oil.250 g strong wholemeal flour,250 g plain flour (all purpose flour),2 tsp instant yeast / fast action / easy bake,1 ¼ tsp sea salt,325 ml lukewarm water,2 tbsp extra virgin olive oil
- Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. Alternatively use the dough hook of your mixer and knead for 5 minutes.
- Place the dough back in the bowl, cover it with a plate or plastic bag and let it rise in a warm place for 1-2 hours, or until it has doubled in size.
- Meanwhile prepare your tin. If using a non-stick tin line it with baking paper, otherwise there’s no need. Pour 1 tbsp of oil into the tin and brush it around the sides and bottom. This gives a delicious crispy outside to the bread as well as flavour.
- Once the dough has doubled in size, scrape it out of the bowl and into the tin. Gently press and stretch the dough so that it fits the tin in a more or less even layer, about 1 ¼ cm (½ inch) thick.
- Cover the shaped dough with a plastic bag or clean tea towel and let it rise again for about 30-45 minutes.
Topping
- While the dough is rising, peel and roughly chop the garlic. Preheat the oven to 220℃ (200℃ fan, 425℉, Gas 7).2 cloves garlic
- Once the dough has risen for the second time, use your fingers to make deep dimples all over the surface of the dough. Press your fingers in right down to the bottom – the dough will spring back a little anyway.
- Push the chopped garlic and rosemary sticks into the holes. Mix the remaining tbsp of olive oil with the warm water, then brush it all over the top. Sprinkle with coarse sea salt, if liked.12-16 sprig fresh rosemary,1 tbsp warm water,sea salt flakes,1 tbsp extra virgin olive oil
- Place the baking sheet on the bottom shelf of the preheated oven and bake for 20-25 minutes, or until the focaccia is golden brown on top and sounds hollow when tapped on the bottom.
- Remove the focaccia from the oven and let it cool slightly on a wire rack. Slice it into 12 squares and serve warm for the best texture, although it's good to go once cool too.
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