The Crazy Kitchen: Butternut Squash & Coconut Soup with Tear & Share Bread

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Thursday 6 September 2012

Butternut Squash & Coconut Soup with Tear & Share Bread

I'm going to get back into weekly soup making and I've started with my usual, simple, Butternut squash. Instead of adding any cream (or milk as I usually do) I added creamed coconut to give a different flavour. The Knorr stock pots are also a great way to add flavour easily and I really like the Herb Infusion which I add to quite a lot of dishes.


Butternut Squash Soup

Large butternut squash
1 Knorr Herb Infusions stock pot
1 Knorr Chicken stock pot
50g sachet of creamed coconut 
boiling water

  • Peel and deseed the squash and cut into large chunks
  • Add to a slow cooker with 1 pint of boiling water and the stock pots
  • Cook on high for 2-3 hours until squash is soft
  • Stir the coconut cream into boiling water to dissolve & add to the slow cooker
  • Blend with a stick blender until smooth, adding more water if necessary

Tear & Share Bread

200ml water (room temp)
150ml milk (room temp)
1 tbsp Olive oil
1 tsp salt
475g Strong White bread flour
1 tsp sugar
1 tsp fast acting dried yeast
grated cheddar cheese (optional)

  • Add ingredients to your breadmaker in the order relevant to your breadmaker & set to 'dough'
  • Remove the dough from the pan and place onto a floured surface
  • Cut into 16 equal pieces and roll each into a ball
  • Place the balls into a greased baking tin, evenly spaced apart - I used a 10" round tin
  • Cover with a tea towel and leave to rise in a warm place for around an hour
  • Brush with melted butter and sprinkle with grated cheese (optional)
  • Bake in a preheated 200 degree (C) oven for 20-25 minutes until golden brown - I was distracted by the telephone and left mine in the oven a bit longer than I would have liked!

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