Mantou Buns with Whole Butternut Squash Soup (TM5 Metric)

Mantou Buns

• 1 ½ tsp dried yeast, active
• 40 g brown sugar
• 240 g water
• 500 g white flour, plus extra to dust
• 10 g vegetable oil, plus extra to grease
• 1 tsp salt

Butternut Squash Soup

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