Butternut Cream Soup & Pepper Parmesan Crisp
- Butternut squash: 1
- Apple: 2
- Onion: 1
- Shallots: 2
- Cinnamon: 1 tsp
- Maple syrup: 1 tbsp
- Pepper & Spices mix: 2 tsp
- Thyme: 3 tbsp
- Olive oil
- Coconut cream
- Buckwheat
- Vegetable broth
- Parmesan cheese
- Pepper & Spices mix
Preheat the oven over 220 °C and place a piece of parchment paper on a baking tray. Peel the apples and the butternut squash. Remove their seeds and cut them into squares. Peel and slice the onion and the shallot.
Place all the ingredients above on the baking sheet. Coat the vegetables with some olive oil and maple syrup. Pour the thyme, cinnamon, Pepper, and Spices Mix and salt. Toss to combine. Cook in the oven for 40- 50 minutes until tender and completely cooked through.
Prepare the vegetable broth. Remove the butternut from the oven and add it straight to the bowl of a blender. Add a bit of vegetable broth along with coconut milk and blend until getting a creamy consistency. To thin the soup a bit more, add the remaining broth—season with salt and pepper.
Place a sheet of parchment paper on the plate. Pour one tablespoon of parmesan cheese on it. Grind some fresh red pepper or pepper and spices on top. Repeat as desired. Melt in the microwave for 15s. Take the parmesan crisps out and let it sit for a couple of minutes.
In a pan, bring some olive oil over low heat. Pour some buckwheat and pumpkin seeds with a little bit of salt. Let them cook for a few minutes. Serve the soup into a bowl, add some coconut cream, grilled buckwheat, pumpkin seeds, pepper parmesan crisps. Season if needed.