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    You are in: Home / Recipes / Butternut Squash Soup With Hazelnut Cream Recipe
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    Butternut Squash Soup With Hazelnut Cream

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    1 hr

    15 mins

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a saucepan over medium heat, warm the cream until steam starts to rise.
    2. 2
      Remove from the heat, add the hazelnuts and let cool.
    3. 3
      Season with salt and pepper.
    4. 4
      Refrigerate for 1 hour.
    5. 5
      In a soup pot over medium heat, melt the butter.
    6. 6
      Add the onion and sauté, stirring occasionally, until tender and translucent, 4 to 6 minutes.
    7. 7
      Add the 2 cups stock and the squash puree and bring to a simmer, stirring, then reduce the heat to medium-low.
    8. 8
      Cook, stirring, for 12 to 15 minutes.
    9. 9
      Using a blender or stick blender, puree the soup, adding more stock if the soup is too thick.
    10. 10
      Season with salt, pepper and nutmeg.
    11. 11
      Whisk the hazelnut cream until lightly foamy.
    12. 12
      Ladle the soup into 4 bowls and garnish with the hazelnut cream.

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    Nutritional Facts for Butternut Squash Soup With Hazelnut Cream

    Serving Size: 1 (300 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 231.1
     
    Calories from Fat 148
    64%
    Total Fat 16.5 g
    25%
    Saturated Fat 8.6 g
    43%
    Cholesterol 42.4 mg
    14%
    Sodium 49.9 mg
    2%
    Total Carbohydrate 19.6 g
    6%
    Dietary Fiber 3.2 g
    12%
    Sugars 4.2 g
    16%
    Protein 4.9 g
    9%

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