Tomato Soda Bread & Tomato Butternut and Bean soup

We have a number of pumpkins and butternut squash that need using. I decided to steam a few of the smaller butternuts so I can use them in quick meals this week. Tonight I used some of the squash to make a simple dinner of soup and soda bread which can also be taken for lunch tomorrow at work.

To make the bread:
This is a soda bread recipe so doesn’t require kneading or rising.
1. Mix 350g plain flour, 1tsp bicarb, 2 tsp salt and 1 tbs piri piri spice mix in a bowl.
2. Blend 250g tomatoes (I used frozen) with 100g milk and 1 tsp lemon juice in a smoothie blender (I only really did this as I didn’t want to have to remove seeds from the tomatoes).
3. Mix dry and wet ingredients and roughly shape onto an oven tray.
4. Bake for 45 mins at 160C fan (180 non-fan).

To make the soup:
1. Steam chopped squash (you can omit this step, but I steamed a large quantity so I an use the mash in other meals during the week)
2. Chop shallots (3-4) and 2 cloves of garlic
3. Saute shallots and garlic in 1tbs of oil for 2 mins. Add squash and saute for a few more minutes.
4. Add 400g tomatoes (I used frozen), 300g cooked butterbeans (dried and cooked or from a can) and 1 litre of vegetable stock.
5. Simmer and blend.