Adding sprouted whole grains makes soups a lot more satisfying and nutrient dense. I added sprouted buckwheat to butternut squash soup.
1 butternut squash chopped (1 inch pieces)
1 cup of cooked sprouted buckwheat
4-5 cloves of garlic
2-3 cups of vegetable broth or bone broth (optional)
1 tablespoon organic butter ghee (or other suitable saturated fat such as virgin coconut oil)
Unprocessed salt such as Celtic sea salt or Himalayan salt to taste (optional)
Spices of choice such as cinnamon, black pepper, cumin, turmeric (optional)
Dried herbs of choice such as basil, oregano etc (optional)
- Peel onion & garlic, chop onion into medium pieces
- Peel and chop butternut squash (1 inch pieces)
- Melt ghee in a large pan and add the chopped onion and garlic. Gently fry until onions start to soften. Add a little water if the onions mixture starts sticking to the pan.
- Add chopped butternut squash and broth or 2 cups of water
- Add seasonings of your choice (unprocessed salt, herbs and or spices)
- Bring soup to the boil then turn heat down to a simmer & cook until the vegetables are tender
- Blend soup and add more broth or water to bring soup to your desired consistency
- Stir in cooked sprouted buckwheat and warm through
A little virgin olive oil may be drizzled on top for extra flavouring when the soup is cooked. This helps with absorption of fat soluble vitamins and enhances the taste.