I’m on a bit of a bread making kick these days. I really can’t stand the processed bread that you can get at the grocery store and to get nice bakery bread made with organic flour it costs about 5 bucks a loaf and is usually moldy before I get the chance to finish it, which makes me feel guilty for spending so much on it in the first place. Anyways, years ago I baked my own bread all the time and I’m back at it. I’ve also made butternut squash soup about three times this fall just because it’s so easy and convenient.

Butternut Squash Soup

Cut a butternut squash in half (top to bottom). Scoop out the seedy bits.

In a bowl mix in equal parts maple syrup and olive oil, about a tbsp each. Sprinkle in salt, pepper and cinnamon. Brush this on the meat of the squash.

On a baking pan covered with foil place your squash halves and bake at 300 degrees for about an hour, or until you can easily put a fork in it and the outside has a slight brown crust.

Now to start making the soup:

2 onions chopped

4 cloves on garlic minced

Lightly brown your onions and garlic in your soup pot with a bit of olive oil so it doesn’t stick.

9 cups of water

1 cube of vegetarian bouillon

1 tbsp of salt (you may want to add a bit more at the end if the soup seems bland)

1 tsp of black pepper

1 tsp of dried thyme

1 tbsp of minced ginger

1 tsp of cumin

1/2 tsp of cinnamon

add the squash to the soup (remove the skin)

2 baking potatoes peeled and cubed

2 large carrots peeled and sliced

2 granny smith apples peeled/cored and roughly chopped

( I sometimes but not always throw in a splash of orange Juice to this recipe to add some kick.)

bring soup to a boil

Let simmer for about 30 minutes then blend with a hand blender until smooth.

Spelt Bread

In a cup combine:

1/2 cup of warm water

1/2 tbsp of dry active yeast

1 1/2 tbsp of honey, maple syrup or agave

let sit for about 15 minutes or until it foams at the top

This is so you know the yeast is active, if it doesn’t foam your bread will not rise.

Preheat the oven to 350° F

In a baking bowl combine:

1 1/2 tsp of salt

1 1/2 cups of whole wheat flour

1 1/2 cups of spelt flour

1/4 cup of flax or sunflower seeds, or both

Add your yeast mixture

1 cup of warm water

1 1/2 tbsp of melted butter

mix until there is very little dry flour on the bottom of your bowl

now knead your dough

You may find you need to add a touch more water or flour at this point.

Place the dough in a lightly greased bowl. Cover and let rise in a warm, draft-free spot for about 2 hours or until doubled in bulk.

Grease a 8 ½” x 4 ½” loaf pan. Form into a smooth loaf and place in a prepared pan. Cover and let rise in a warm, draft-free spot for about 1 hour or until the dough has risen to the top of the pan.

Uncover the risen loaves. Place the pans on a heavy baking sheet and bake for 45 minutes or until the tops are light brown and crusty.