Roasted Squash Soup with Toasted Hazelnuts

Serves 4
  1. 2 cups roasted, diced butternut squash*
  2. 2 T. butter
  3. salt and pepper
  4. 2 T. olive oil
  5. ½ cup diced onion
  6. ½ cup diced carrots
  7. ¼ cup diced celery
  8. 1 cinnamon stick
  9. 4 cups low-sodium chicken stock
  10. ½ cup half and half
  11. 8 T. toasted hazelnuts
  1. Heat oven to 375F. In a medium sized ovenproof skillet, melt the butter. Add the squash; salt and pepper to taste. When the diced squash starts to brown, place the skillet in the oven. Roast for 15 minutes or until fork tender and browned. Remove and cool for 10 minutes. Puree.
  2. Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrots and cinnamon stick. Saute until soft. Season with salt and pepper. Add the stock and bring to a boil. Simmer for 5 minutes, then add the squash puree. Simmer for 10 minutes. Remove the cinnamon stick and puree the soup** Season to taste.
  3. Place the hazelnuts on a baking sheet with sides. Put in the 375F oven and toast for 10-15 minutes. Remove and put the nuts in a tea towel. Roll the towel with the nuts and rub together so the skins will come off of the hazelnuts. Place in a sieve and shake to remove more of the skins. Roughly chop.
  4. Top each serving of soup with 2 T. of the chopped nuts.
  1. *You could also substitute acorn or hubbard squash
  2. **An immersion blender is great to use to puree.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Talk To Us


This site uses Akismet to reduce spam. Learn how your comment data is processed.