Butternut Squash and Bean Soup with Walnut and Raisin Scone Bread

For a simple but satisfying lunch, serve Lotte Duncan's glorious combination of butternut squash and bean soup with savoury-sweet soda bread
By Lotte Duncan
Butternut Squash and Bean Soup with Walnut and Raisin Scone Bread
  • Rating:
  • Serves: 4
  • Cook Time: 1.1666666666666667 hours 10 minutes
  • Prep Time:
  • Effort: easy


For the soup

  • 2 red peppers
  • 2 yellow peppers
  • 4 tbsp olive oil
  • 3 large onions, sliced
  • 4 cloves garlic, crushed
  • 1 large butternut squash
  • 600 ml vegetable stock
  • 150 ml white wine
  • 1/2 Savoy cabbage, sliced
  • 1 x 400 g tinned cannellini beans, drained and rinsed
  • 1 x 400 g tinned chickpeas, drained and rinsed
  • 55 g cooked white rice
  • black pepper

For the bread

  • 1 tbsp olive oil
  • 1 red onion, sliced
  • 55 g walnut halves
  • 55 g raisins
  • 175 g plain flour
  • 175 g wholemeal flour
  • 115 g coarse oatmeal
  • 2 tsp bicarbonate of soda
  • 1 tsp salt
  • 1 tbsp honey
  • 300 ml buttermilk
  • 2-3 tbsp milk

To serve

  • chopped spring onions
  • parmesan shavings


1. To make the bread. Preheat the oven to 200C/gas 6. Heat the olive oil in a frying pan and add the onions. Cook gently for 10 minutes.

2. Remove from the heat and add the walnuts and raisins. Leave to cool.

3. Combine all of the dry ingredients in a large bowl. Make a well in the centre, toss in the onion mixture.

4. Mix the honey with the buttermilk. Beat this into the mixture with enough milk to form a soft dough.

5. Turn onto a floured surface and knead for about 5 minutes, until smooth. Shape into a round and cut a deep cross on the top with a knife.

6. Place on a floured baking sheet and bake for about 30 minutes or until the bread is slightly risen and sounds hollow when tapped.

7. For the soup. Place the peppers under a hot grill and cook until the skin scorches. Place into a plastic bag, seal and leave until the peppers have cooled completely. Peel off the skins, remove the seeds and slice each pepper into 4.

8. Heat the oil and in a large saucepan, add the onions and fry gently for 10 minutes. Add the garlic and continue to cook.

9. Peel the squash and cut it into 2cm chunks. Add to the pan and cook for a further 5 minutes.

10. Add the stock and the wine and bring to the boil.

11. Add the cabbage and the reserved peppers and simmer for about 5 minutes.

12. Stir in the beans and chickpeas.

13. Add the rice and season to taste with salt and pepper.

14. Garnish the soup with chopped spring onions and shavings of Parmesan cheese. Serve with the bread.

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