INGREDIENTS
For the soup:
- 1 large butternut squash (mine weighed 1.5kg before peeling and de-seeding)
- 2 carrots (about 200g before peeling)
- 1 large white onion
- 2 sticks of celery
- 1.5 tsp dried thyme
- 1/2 tsp ground nutmeg
- 1 litre of half strength stock
For the bread rolls:
- 500g packet of white bread mix
- 2 tsp dried thyme
- 30g pumpkin seeds (15g inside the dough, 15g on top)
INSTRUCTIONS
- Peel/de-seed and chop the butternut squash, carrot, onion and celery into inch pieces
- Put in the slow cooker with the stock and nutmeg
- Cook on low for 6 hours
- About an hour before you serve up, start work on the bread – put the bread mix in a bowl and add the dried thyme and warm water to the amount stated on the packet instructions, mix well, then turn out onto a floured surface to sit for 5 minutes
- Knead the dough well for 5 minute until springy, then chop half of your pumpkins seeds into smallish pieces and kneed them into the dough for a minute or so
- Work the dough into an oblong, then use a sharp knife to cute into 8 equal pieces
- Work into roll shapes, then lay on an oiled tray, cover with a damp tea towel again and leave to rise for 40 minutes somewhere warm – they should double in size
- Turn on the oven to 230C (210C fan assisted), sprinkle the top of each roll with water and add a sprinkling of sunflower seeds to the top of each one
- Bake in the middle of the oven for 15 minutes until gently browned and crusty
- Remove from the oven and leave on a rack to cool
- When all your soup veg are soft, blitz with a hand blender and season to taste
- Serve with your lovely warm rolls – they’re perfect with salted butter.
Here are 2 pictures of what they should look like:
Thanks for reading the blog. ~Jake
PS: today's recipe will be up later on tonight or early tomorrow :D
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