Butternut Squash Soup With Hazelnut Cream

Recipe by Mimi Bobeck
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READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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