Mantou Buns with Butternut Squash Soup

Mantou Buns

• 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