Mantou Buns with Butternut Squash Soup (TM6 Metric)

Mantou Buns

• 1 ½ tsp active dry yeast
• 40 g brown sugar
• 265 g water
• 500 g all-purpose flour, plus extra to dust
• 10 g vegetable oil, plus extra to grease
• 1 tsp salt

Butternut Squash Soup

• 30 g unsalted butter, cold, cubed (2.5 cm)
• 30 g yellow onion
• 400 g butternut squash, peeled, de-seeded, cubed (5 cm)
• 100 g russet potatoes, peeled, cubed (2.5 cm)
• 60 g raw cashews
• 700 g water (see Tip)
• salt, to taste
• ground white pepper, to taste
• fresh mixed herbs, to garnish