Prepare bread dough per instructions and let prove for one hour until doubled.
Grease eight clay flowerpots with butter and line with baking parchment.
Knock back dough, divide into eight pieces, place in pots, and prove for 30 minutes.
Preheat the oven to 220°C.
Bake flowerpots on a tray for 10-15 minutes until golden-brown.
Heat olive oil and butter in a large saucepan and gently fry onion for 4 minutes.
Add butternut squash cubes and cook for 3 minutes.
Add stock and milk, bring to boil, then simmer for 6 minutes until squash is tender.
Blend the soup until smooth.
Season with salt and pepper and stir in lime zest and juice.
Serve the hot soup with the flowerpot bread.