Butternut squash soup with homemade bread recipe
 Make a simple vegetable soup feel special by making your own bread to enjoy with it. Equipment and preparation: for this recipe you will need eight clean clay flowerpots. 450g/1lb pack ready-to-go ‘pain de campagne’ bread mix1 tbsp olive oil25g/1oz butter100g/3½oz onion, thinly sliced450g/1lb butternut squash, peeled and cut into 1cm/½in cubes500ml/18fl oz vegetable stock375ml/13fl oz milksalt and freshly ground black pepper2 limes, zest and juice 450g/1lb pack ready-to-go ‘pain de campagne’ bread mix 1 tbsp olive oil 25g/1oz butter 100g/3½oz onion, thinly sliced 450g/1lb butternut squash, peeled and cut into 1cm/½in cubes 500ml/18fl oz vegetable stock 375ml/13fl oz milk salt and freshly ground black pepper 2 limes, zest and juice Method 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. Make the bread according to the packet instructions, then leave to prove in a large bowl for an hour, or until doubled in size. 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. 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. 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. 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. 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. 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 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. 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. 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. Season with salt and pepper, to taste, and finish with the lime zest and juice. Serve the soup with the bread alongside. Serve the soup with the bread alongside.