Butternut Squash Soup With Flowerpot Bread
This recipe is a delightful combination of hearty butternut squash soup with crusty bread served in charming clay flowerpots. The warm, flavorsome soup paired with freshly baked bread makes for a satisfying and cozy meal, perfect for chilly days or special occasions. Enjoy the comforting aromas and inviting flavors of this unique dish with loved ones around the table.
— Constant Cookbook
Ingredients
- 450g/1lb pack ready-to-go ‘pain de campagne’ bread
- 1 tbsp olive oil
- 25g/1oz butter
- 100g/3½oz onion
- 450g/1lb butternut squash
- 500ml/18fl oz vegetable stock
- 375ml/13fl oz milk
- and freshly ground saltblack pepper
- 2 limes
Instructions
- Make the bread according to the packet instructions, then leave to prove in a large bowl for an hour, or until doubled in size.
- Meanwhile, grease eight clean clay flowerpots with butter and line them with baking parchment.
- Remove the dough and knock back. Divide into eight pieces and place into clean clay flowerpots, then leave to prove again for 30 minutes.
- Preheat the oven to 220C/200C Fan/Gas 7.
- Place the flowerpots on a baking tray and bake for 10-15 minutes, or until golden-brown and cooked through.
- Meanwhile, heat the olive oil and the butter in a large saucepan or sauté pan. Add the onion, cover and gently fry for 3-4 minutes.
- Add the butternut squash and continue to cook for a further 2-3 minutes.
- Add the remaining ingredients, except the lime and bring to the boil, reduce to a simmer and cook for six minutes, or until the butternut squash is tender.
- Transfer the soup to a blender and pulse until smooth.
- Season with salt and pepper, to taste, and finish with the lime zest and juice.
- Serve the soup with the bread alongside.
Cook Time
1H
Prep Time
PT2H
Yield
Serves 4
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