Winter Squash, Buckwheat & Sage Soup

Winter Squash, Buckwheat & Sage Soup

Makes 6 - 6 oz. servings

15 ounces (about 2 1/2 cups) Kabocha (or other Winter) squash, peeled and cut into 1" chunks, roasted (See TIP below for easier cutting & peeling)

1/2 cup onion, diced

1 teaspoon grapeseed oil

1 tablespoon fresh sage, minced (or 1 teaspoon dried)

1/2 cup buckwheat groats or barley, dry

4 cups organic chicken or vegetable broth, low-sodium

1-2 tablespoons pure maple syrup

1 tablespoon apple cider vinegar

1/8-1/4 teaspoon each sea salt & ground black pepper, to taste

Preheat oven to 400 degrees. Peel and cut up squash into 1" cubes and spread out on a parchment lined baking sheet. Drizzle with a light amount of olive oil, season with a small amount of salt & pepper. Roast for about 20-25 minutes until edges start to brown and caramelize. Remove from oven and let cool.

In a soup pot, add grapeseed oil, onion and sage and saute until tender, about 5 minutes or so. Add buckwheat and broth. Bring to a boil, then reduce down to a simmer. Let simmer for about 20 minutes until buckwheat is almost tender. Add the roasted squash, maple syrup and vinegar. Warm for about 5-10 minutes more on simmer. Season to taste. Garnish with chopped sage leaves.

TIP: To make peeling and cutting up squash a little easier, wash the squash and poke a fork all over the surface to pierce the skin. Microwave for 10 minutes to soften. Then peel & cut!