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+---
+title: "Butternut squash and buckwheat soup"
+date: 2024-01-07T11:00:00+01:00
+draft: false
+tags: ["gluten-free", "soup", "broccoli", "buckwheat", "simple"]
+categories: ["Savory"]
+---
+
+Winter is the ideal season for soup. Full of squash and buckwheat, this is quite a healthy one too.
+
+Feel free to alter the greens here, kale or spinach would work well too.
+
+<div class="recipe">
+Prep time: 5 minutes
+
+Cooking time: 30 minutes
+
+### Ingredients for 4 servings
+- [ ] 1/2 butternut squash
+- [ ] 1/4 broccoli in small florets
+- [ ] 2 small onions
+- [ ] 2 cloves of garlic
+- [ ] 1 tablespoon of mustard seeds
+- [ ] 1 tablespoon of olive oil
+- [ ] 1/2 cup buckwheat
+- [ ] 1/2 cup cashews
+- [ ] salt and pepper to taste
+
+### Steps
+Blend you soaked cashews with 1 cup of water until smooth. Set aside.
+1. Heat the oil in a large pot
+2. Add the mustard seeds and fry until they start to pop
+3. Add the onions and garlic and fry until translucent
+4. Add the squash and fry for a few minutes. Then add your buckwheat
+5. Add enough water to cover the squash and bring to a boil
+6. Cook until the squash becomes soft, but not mushy
+7. Add the broccoli and cook for a few more minutes
+8. Add the cashew cream and season with salt and pepper
+
+</div>