This is a tasty recipe for winter squash, yielding a smooth, delicious and healthy soup that is a rich golden color. The original recipe was posted on and is copyrighted by Chefshop.com (no affiliation with them, just a happy customer).
In a large 6- to 8-quart pot, combine all ingredients except the chicken or vegetable stock, hazelnut oil & creme fraiche or sour cream. Pour enough stock over the vegetables to cover them. Bring to a boil, reduce heat to a simmer, and cook for 30 minutes.
Let soup cool briefly. Using food processor, blender, or Vita-Mix, puree soup in batches until smooth. Return soup to the pot, correct seasonings, and warm to serving temperature.
Ladle soup into warm soup bowls. Drizzle each serving with a tablespoon of hazelnut or pumpkin seed oil and finish with a dollop of creme fraiche or sour cream.