Butternut Squash Soup With Maple Roasted Buckwheat

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Butternut squash soup with maple roasted buckwheat and bacon crumbs.

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Prep Time

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PT0S
Cook Time

--

PT0S
Wait Time

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PT0S PT0S
Butternut Squash Soup With Maple Roasted Buckwheat

Ingredients

Serves 3
3 servings Serves

Instructions

Step 1

Line an oven tray with aluminum foil. Place the peeled and sliced butternut squash and onions on the tray. Splash a bit of olive oil over them.

Line an oven tray with aluminum foil. Place the peeled and sliced butternut squash and onions on the tray. Splash a bit of olive oil over them.

Step 2

Cover a head of garlic in foil with some olive oil (I used 3 cloves for the soup, the rest you can save for something else). Place it on the tray.

Cover a head of garlic in foil with some olive oil (I used 3 cloves for the soup, the rest you can save for something else). Place it on the tray.

Step 3

Roast at 350F for 1 hour and 30 minutes.

Roast at 350F for 1 hour and 30 minutes.

Step 4

Mix the buckwheat, maple syrup, olive oil, cayenne and salt in a small bowl.

Mix the buckwheat, maple syrup, olive oil, cayenne and salt in a small bowl.

Step 5

Line an oven tray with parchment paper & place the buckwheat in a single layer. Roast for 10 min. Check that it doesn't burn. Then set aside to cool.

Line an oven tray with parchment paper & place the buckwheat in a single layer. Roast for 10 min. Check that it doesn't burn. Then set aside to cool.

Step 6

Cook the bacon until crispy, then pulse it in the food processor until you get crumbs. Set aside.

Cook the bacon until crispy, then pulse it in the food processor until you get crumbs. Set aside.

Step 7

Peel the onions & garlic. Place them in a pot & add the butternut squash. Add the stock and blend. Warm it up and add the cream and salt to taste.

Peel the onions & garlic. Place them in a pot & add the butternut squash. Add the stock and blend.  Warm it up and add the cream and salt to taste.

Step 8

Serve warm and top it with the roasted buckwheat, bacon crumbs and micro arugula

Serve warm and top it with the roasted buckwheat, bacon crumbs and micro arugula

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cravingsinamsterdam

Mix of healthy & indulgent recipes. Instagram: @cravingsinamsterdam

Butternut Squash Soup With Maple Roasted Buckwheat

Butternut Squash Soup With Maple Roasted Buckwheat

By cravingsinamsterdam

Butternut squash soup with maple roasted buckwheat and bacon crumbs.

Prep Time

--

Cook Time

--

Wait Time

--

Ingredients

Serves 3

Instructions

Line an oven tray with aluminum foil. Place the peeled and sliced butternut squash and onions on the tray. Splash a bit of olive oil over them.

Step 1

Line an oven tray with aluminum foil. Place the peeled and sliced butternut squash and onions on the tray. Splash a bit of olive oil over them.

Cover a head of garlic in foil with some olive oil (I used 3 cloves for the soup, the rest you can save for something else). Place it on the tray.

Step 2

Cover a head of garlic in foil with some olive oil (I used 3 cloves for the soup, the rest you can save for something else). Place it on the tray.

Roast at 350F for 1 hour and 30 minutes.

Step 3

Roast at 350F for 1 hour and 30 minutes.

Mix the buckwheat, maple syrup, olive oil, cayenne and salt in a small bowl.

Step 4

Mix the buckwheat, maple syrup, olive oil, cayenne and salt in a small bowl.

Line an oven tray with parchment paper & place the buckwheat in a single layer. Roast for 10 min. Check that it doesn't burn. Then set aside to cool.

Step 5

Line an oven tray with parchment paper & place the buckwheat in a single layer. Roast for 10 min. Check that it doesn't burn. Then set aside to cool.

Cook the bacon until crispy, then pulse it in the food processor until you get crumbs. Set aside.

Step 6

Cook the bacon until crispy, then pulse it in the food processor until you get crumbs. Set aside.

Peel the onions & garlic. Place them in a pot & add the butternut squash. Add the stock and blend.  Warm it up and add the cream and salt to taste.

Step 7

Peel the onions & garlic. Place them in a pot & add the butternut squash. Add the stock and blend. Warm it up and add the cream and salt to taste.

Serve warm and top it with the roasted buckwheat, bacon crumbs and micro arugula

Step 8

Serve warm and top it with the roasted buckwheat, bacon crumbs and micro arugula

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