Butternut squash soup with flowerpot bread

Butternut squash soup with flowerpot bread

Home Comforts
Yuki Sigura

I first made this while working on menus for the NHS. Butternut squash is packed full of flavour and the soup takes little time to make. The bread comes from a ready mix my mum uses and the idea of baking it in flowerpots is not new, but it just makes a fun way of presenting rolls.


Quantity Ingredient
450g packet ready-made pain de campagne bread mix
25g unsalted butter, plus more for the flowerpots
1 tablespoon olive oil
1/2 onion, thinly sliced
450g butternut squash, peeled and cut into 1cm pieces
500ml vegetable stock
375ml milk
sea salt
freshly ground black pepper
2 limes, finely grated zest and juiced


  1. Make the bread dough according to the packet instructions, then leave to prove in a large bowl in a warm place for one hour, or until doubled in size. Meanwhile, clean four small clay flowerpots, butter them and line with twists or strips of double-sided silicone kitchen paper.
  2. Take the dough out and knock it back, then divide into four and place into the flowerpots. Leave to prove again for 30 minutes.
  3. Preheat the oven to 220°C. Place the flowerpots on a baking tray in the oven and bake for 10–15 minutes until golden brown and cooked through.
  4. Meanwhile, heat the remaining butter and olive oil in a large saucepan or sauté pan, add the onion, cover and cook without colour for three or four minutes. Add the butternut squash and sauté for two or three minutes, then add all the remaining ingredients except the lime zest and juice.
  5. Bring to the boil, then reduce the heat to a simmer and cook for six minutes, or until the butternut squash is cooked.
  6. Pour into a blender, making sure to fill it only one-third full, cover with the lid and blitz to a purée. (You will probably have to blend the soup in batches.) You’ll know your blender better than I do, but you need to make sure the centre part of the lid is slightly ajar, or it can create a vacuum which can pop the lid off and spray hot soup around the kitchen. Be careful.
  7. Return the soup to the saucepan to heat through, then adjust the seasoning and finish with the lime zest and juice. Serve the soup with the flowerpot bread alongside.


  • I love these as they look great on the table. If there is space in your oven you can use a larger pot, too, to make a loaf.
James Martin
Saturday Kitchen
comfort food
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