Homemade Brown Bread served with Butternut Squash soup

Homemade Brown Bread served with Butternut Squash soup

Brown Bread Ingredients

  • 4 cups whole-wheat flour
  • 1 cup bread flour
  • 80g oats or pinhead oats
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 ½ cups of Connacht Gold Buttermilk


  1. Pre heat oven to 220C
  2. Lightly grease two baking sheets
  3. In a large bowl, stir together the whole-wheat flour, bread flour, pinhead oats, baking soda and salt.
  4. Gently mix in the buttermilk until a soft dough is formed.
  5. Knead very lightly on a floured surface.
  6. Divide dough into four pieces and form into rounded flat loaves.
  7. Mark each loaf with an incision of an ‘X’ and place on the prepared baking sheets.
  8. Bake in the preheated oven until golden brown, approx 30-45 mins.

Butternut Squash Soup Ingredients

  • 1kg  butternut squash peeled and deseeded
  • 2 tbsp olive oil
  • 1 tbsp Connacht Gold creamery butter
  • 2 onions , diced
  • 1 garlic clove, thinly sliced
  • 2 mild red chillies, deseeded and finely chopped
  • 850ml hot vegetable stock
  • 4 tbsp crème fraîche, plus more to serve
  • Brown bread and Connacht Gold low fat butter to serve


  1. Heat oven to 180C fan. Cut the squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with half the olive oil. Roast for 30 mins, turning once during cooking, until golden and soft.
  2. While the squash cooks, melt the butter with the remaining oil in a large saucepan, then add the onions, garlic and ¾ of the chilli. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
  3. Tip the squash into the pan, add the stock and the crème fraîche, then whizz with a stick blender until smooth. For a really silky soup, put the soup into a liquidiser and blitz it in batches. Return to the pan, gently reheat, then season to taste. Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.

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