• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • 630.790.8500
  • Directions + Hours
  •  

Marcel's Culinary Experience

Cooking Classes, Fine Cookware, Professional Cooking Tools, Tableware, Specialty Food

Newsletter

Facebook Icon Twitter Icon Instagram Icon Pinterest Icon YouTube Icon

    Write a review: Yelp Icon

  • Home
  • Classes
    • Sign Up For a Class
    • Class Calendar
    • About Our Classes
  • Shop
    • Gift Boxes and Baskets
    • Gift Cards
    • Cookware
    • Bakeware
    • Tableware
    • Glassware
    • Cutlery
    • Beverage
    • Home Decor
    • Electrics
    • Table Linens
    • Kids Club Membership
  • Events
    • Private Events
    • In Home Events
  • Gift Registry
  • Services
    • In-Store and Gift Services
  • Recipes + Blog
    • Marcel’s Blog
    • Chef Talk
    • Recipes
  • About Us
    • Directions + Hours
    • See Our Shop
    • Meet Our Chefs
    • Gallery
    • In the News
  • Contact Us

Roasted Squash Soup with Toasted Hazelnuts

October 22, 2014 by Amy Patterson Leave a Comment

ROASTED SQUASH SOUP WITH TOASTED HAZELNUTS
2014-10-22 12:27:38
Serves 4
Print
Ingredients
  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
Instructions
  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.
Notes
  1. *You could also substitute acorn or hubbard squash
  2. **An immersion blender is great to use to puree.
By Jean True
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Filed Under: Recipes, Soups

Reader Interactions

Talk to Us Cancel reply

Your email address will not be published. Required fields are marked *

sidebar

RECIPES + BLOG

  • MARCEL’S BLOG
  • RECIPES
  • CHEF TALK

Newsletter Signup Button

Marcel’s Blog

Happy Retirement to Chef Paul

Scone-o-licious by Teri Hiben

For the Love of Cookbooks by Shannon Burgess

Marcel’s Recipes

Chickpea Pancakes

 

Mandy’s Ribollita Soup

Grilled Cheese with Momofuku Chili Crunch

Chef Talk

‘Tis the season to be a locavore by Chef Kiley Fields

Me Oh My, I Love Hand Pies by Kelly Sears

One Recipe, Four Ways by Brandy Fernow

Archives

Copyright © 2023 · Marcel's Culinary Experience