Butternut Squash Soup with Maple Roasted Buckwheat

January 26, 2015

I roasted the butternut squash, garlic and onions in the oven to bring out their sweetness. For the toppings, I roasted some buckwheat with maple syrup and cayenne pepper (I find it quite an addictive snack). I also made some bacon crumbs. And for some peppery taste, I added some micro arugula.

For the Soup:

1 butternut squash, peeled and sliced

6 pearl onions or 1 big onion, leave the skin on

3 garlic cloves, with the skin on

Splash of olive oil

1 ½ liter of vegetable or chicken stock

100ml of cream

Salt to taste

For the maple roasted buckwheat:

6 tablespoons of buckwheat

2 tablespoons of maple syrup

1 teaspoon of olive oil

Pinch of cayenne

Pinch of salt

For the bacon crumbs:

12 bacon strips

Topping:

Micro arugula

Line an oven tray with aluminum foil; place the peeled and sliced butternut squash and unpeeled onions on the tray. Cover one head of garlic in aluminum foil with a bit of olive oil inside and place it on...
See the full directions on my site

Nutritions

Calories
389

Sodium
799mg
33% DV

Fat
28g
44% DV

Protein
8g
17% DV

Carbs
19g
6% DV

Fiber
3g
12% DV

Dinner Roasted