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!