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Mantou Buns with Butternut Squash Soup
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- 1 ½ tsp active dry yeast
- 1 ½ oz brown sugar
- 8 ½ oz water
- 18 oz all-purpose flour, plus extra to dust
- 2 tsp vegetable oil, plus extra to grease
- 1 tsp salt
Butternut Squash Soup
- 1 oz unsalted butter, cold, cubed (1 in.)
- 1 oz yellow onion
- 14 oz butternut squash, peeled, de-seeded, cubed (2 in.)
- 3 ½ oz russet potatoes, peeled, cubed (1 in.)
- 2 oz raw cashews
- 24 oz water (see Tip)
- salt, to taste
- white pepper, to taste
- mixed fresh herbs, to garnish
- per 1 portion
- 1014 kJ / 242 kcal
- 6 g
- 43 g
- 5 g
- Saturated fat
- 1 g
- 1 g
- 200 mg