Coconut and Butternut squash Soup with Yeasted Bread Rolls

by grainnep

OO&L Soup and Bread

OO&L Bread Rolls

These little rolls are a bit like Brioche only with less butter and more eggs. They take a bit of time but in my world, are totally worth it. I was raised on bread and lots of it, My husband is always amazed that I seem to do quite well on it and I’m always trying different recipes. The knead, wait, knead a bit more is easy if you are spending the day at home. Oh, and the soup is delicious too! 🙂

Yeasted Brioche Rolls
2 tsp. dry yeast
7 fl oz water
1 lb strong white flour
2 tbsp honey
2 eggs beaten
2oz unsalted butter melted
2tsp poppy seeds to decorate

Sprinkle the yeast into the water, leave until foamy, about 10 minutes.
Mix the flour and salt together in a bowl, make a well in the centre and pour in the yeasted water.
Draw in enough of the flour into the water to form a soft paste
Cover the bowl with a tea towel and leave to sponge and rise about 20 minutes
Add the honey, the beaten eggs and melted butter
Mix in the rest of the flour from the sides to form a soft dough
Put the dough into a buttered bowl, turning to coat evenly with the butter
Cover with a tea towel and leave to rise until doubled in size about 2 hours
Knock back and leave it rest for about 1o minutes
Divide the dough into 12 equal pieces and chafe to form nice rounds
Place on a buttered baking sheet or into small brioche tins and cover with a team towel.
Prove until doubled in size about 45 minutes
Brush with egg glaze and sprinkle with poppy seeds and sea salt
Bake in the oven until a lovely golden brown colour and sounds hollow when tapped underneath – about 15 minutes. Cool on a wire rack.

Coconut and Butternut squash soup
Heart healthy coconut oil and milk add a delicious nutty creaminess to this soup. Can also be topped with some Sriracha or Harissa if you would like to add a bit of heat.

Serves 6-8
3 tbsp Coconut Oil
1 butter nut squash peeled and chopped
1 large onion sliced
2 garlic cloves peeled chopped and mashed
1 tbsp fresh ginger finely chopped
1 ltr vegetable stock
1 can coconut milk – I use Thai gold

Heat the coconut oil in a large saucepan.
Add the butter nut squash, onion, garlic and ginger, stir and season well.
Cover and cook on a medium heat until the vegetables soften, about 10 minutes
Stir in the coconut milk and the stock.
Bring to a boil, reduce the heat and simmer until the vegetables are fully cooked
Blend the soup until smooth, taste and adjust the seasoning if needed.
Serve topped with fresh chopped coriander.