Classic Butternut Soup & DIY Bread Bowl
Eat your dinner, then your bowl | Serves 2
- Wheat
- Gluten
- Soy
- Gluten
- Cashew
- Sesame
- Wheat
- Soy
- Milk
- Almond
- Pistachio
- Eggs
- Peanuts
- May contain traces of allergens
- Pecan
- Sulphites
- Macadamia
The perfect cosy combo has arrived. Our rich, creamy butternut soup is so good you'll want to dive in! Bonus: no bowl-washing required.
Ingredients
1 packet
Classic Butternut Soup
(May be present: Gluten, Cashew, Sesame, Wheat, Soy, Milk, Almond, Pistachio, Eggs, Peanuts)
2
Bread Bowl
(Contains: Wheat, Gluten, Soy; May be present: Pecan, Cashew, Eggs, Milk, Sesame, Sulphites, Macadamia, Almond, Pistachio, Peanuts)
Nutrition Values
Cooking Steps
● Preheat oven to 180°C/160°C fan-forced.
● Slice about a 2cm “cap” off the top of each bread roll.
● Using a small knife, carefully cut around the inside of each roll, leaving about a 2cm border.
● Scoop out the inside bread with a spoon or your hands to form a bowl. Cut the scooped-out bread into bite-sized cubes.
• Place hollowed bread bowls on a lined oven tray.
• Place croutons on a second lined oven tray. Drizzle with olive oil, toss to coat. Add bread tops to one side of the tray.
• Bake all bread for 8–10 minutes, or until lightly crisp and golden.
• While the bread is toasting, heat the soup in a medium saucepan over medium heat until piping hot.
• Carefully ladle the hot soup into each toasted bread bowl.
• Serve with croutons and bread cap. Enjoy!
