Prep 20 mins
Cook 1 hr 30 mins
Great for a nice light meal, or starter for family/friends dinner. The richness of this soup is heavenly. Its creamy and full of flavor! Enjoy!
- 1 butternut squash (1 1/2 - 2lbs)
- 1⁄3 cup hazelnuts
- 3 tablespoons sweet unsalted butter
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 2 (14 ounce) cans chicken broth
- white pepper
- ground nutmeg, 1/4 tsp (a good pinch)
- ground cinnamon (optional)
- 1 pinch sugar (optional)
- Preheat an oven to 400°F.
- Using a sharp knife, cut Squash in half length wise, remove seeds, and fibers, sprinkle with oil, salt, pepper place onto a baking sheet and roast until it feels somewhat soft to the touch, and a knife penetrates easily, about 45-1 hour. Remove from the oven and, when cool enough to handle, Scoop out the pulp into a bowl and set aside.
- While the squash is cooling, reduce the oven temperature to 350°F.
- Spread the hazelnuts on a baking sheet and toast until fragrant and the skins have loosened, about 10 minutes. Remove from the oven and, while still warm, place the nuts in a kitchen towel. Rub the towel vigorously to remove the skins; do not worry if small bits of skin remain. Chop and set aside. (or use a coffee blender).
- In a dutch oven over med low heat, melt the butter. Add the onions and garlic cook, stirring occasionally, until the onions are tender and translucent, 8 to 10 minutes. Add the pulp, broth, sugar, cinnamon, nutmeg, salt and pepper. bring to a boil.Reduce the heat to low, and simmer for a few minutes to combine the flavors.
- Using a hand held blender, blend soup mixture til smooth. If using a regular blender remove pot from heat. Fill the blender with a 1/4 of the soup, cover with a kitchen cloth, make sure to let some air in, so it doesn't explode.
- Blend until completely smooth about 5-10 seconds, add to a clean pan. Continue to do this until you have used all the soup. Reheat gently over medium-low heat, add heavy cream, let simmer 5-10 mins to let flavors blend. . .Season to taste.
- Ladle into warmed bowls and top the soup off with toasted chopped Hazelnuts. Serve.
Wasn't sure I would like squash as I haven't eaten much of it before. But, I loved this! It was thick and creamy and the spices were just right. Don't leave out the optional spices! I didn't blend it, I let it cool and mashed with a fork, then reheated it and ate it the next day. Made for PAC Fall 2009.