Butternut Squash Soup with Maple Roasted Buckwheat

butternut soup2

It seems that winter is finally catching up. It has been quite a soft winter so far. But with the temperatures starting to drop this weekend and maybe snow on the way, a nice warm soup was in order. 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 that I grow myself in my teeny tiny little greenhouse.

Ingredients:

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 the tray  (I roasted the whole head of garlic and only used 3 cloves for the soup, the rest you can use for another dish). Splash a bit of olive oil over the vegetables and roast at 180C/350F for 1 hour and 30 minutes.

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

Line an oven tray with parchment paper and place the buckwheat in a single layer. Roast for about 10 minutes, check that it doesn’t burn.  Then remove from the oven and set aside to cool.

To make the bacon crumbs, just cook the bacon until crispy.  Allow to cool down and then put it in the food processor and pulse until you get crumbs.  Set aside.

Going back to the soup, peel the onions and 4 cloves of garlic. Place them on a pot and add the butternut squash. Add the stock and blend until it is creamy.  Warm up the soup over medium heat and then add the cream and salt to taste.

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

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