Ingredients

• 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

Directions

• 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.