Butternut squash slow cooked soup with crusty thyme and pumpkin seed rolls
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5 from 1 vote

Butternut squash slow cooked soup with crusty thyme and pumpkin seed rolls

Today’s family meal makes use of our well-loved slow cooker and uses bought bread mix with some added extras to make seeded, flavourful crusty rolls. The kids can get involved with the bread mixing and kneading, making this a perfect after school activity while the slow cooker bubbles away.
Prep Time20 mins
Cook Time15 mins
slow cooker time6 hrs
Total Time6 hrs 35 mins
Course: Soup
Cuisine: British
Keyword: butternut squash soup, soup and roll
Servings: 4 people
Calories: 493kcal
Author: Emily Leary

Equipment

Ingredients

For the soup

  • 1 large butternut squash peeled, deseeded and roughly chopped
  • 2 carrots roughly sliced
  • 1 large onion peeled and roughly chopped
  • 2 sticks of celery sliced
  • 1.5 tsp dried thyme
  • 1/2 tsp ground nutmeg
  • 1 stock cube
  • 1 litre boiling water

For the bread rolls

  • 500 g white bread mix
  • 2 tsp dried thyme
  • 30 g pumpkin seeds roughly chop half

Instructions

To make the soup

  • Put the butternut squash, carrots, onion, celery, thyme, nutmeg, stock cube and boiling water into the slow cooker.
  • Mix well and replace the lid.
  • Cook on low for 6 hours.

To make the rolls

  • Start work on the bread about an hour before your soup is ready,
  • Put the bread mix in a bowl and add the dried thyme and warm water to the amount stated on the packet instructions.
  • Mix well.
  • Turn out onto a floured surface to sit for 5 minutes.
  • Knead the dough well for 5-8 minute until springy and smooth.
  • Add your chopped pumpkin seeds (not to whole ones) to the dough and knead until evenly distributed through the dough.
  • Work the dough into an oblong, then use a sharp knife to cut into 8 equal pieces.
  • Roll each piece into roll shapes, then place on an oiled tray.
  • Cover with a damp tea towel again and leave to rise for 40 minutes somewhere warm – they should double in size.
  • Preheat the oven to 230C (210C fan-assisted).
  • Sprinkle the top of each roll with water and add a pinch of whole sunflower seeds to the top of each one.
  • Bake the rolls in the middle of the preheated oven for 15 minutes until gently browned and crusty.
  • Remove from the oven and leave on a rack to cool.

To finish

  • When all your soup vegetables are soft, blitz with a hand blender and season to taste.
  • Serve your soup with your lovely warm rolls – they’re perfect with lightly salted butter.

Notes

If you find yourself reading this recipe during pumpkin season, give it a try as a substitute for the butternut squash.

Nutrition

Calories: 493kcal | Carbohydrates: 91g | Protein: 18g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 921mg | Potassium: 1086mg | Fiber: 11g | Sugar: 15g | Vitamin A: 25060IU | Vitamin C: 44mg | Calcium: 299mg | Iron: 8mg