Roasted Butternut Squash Soup

  1. Preheat an oven to 400u0b0F.
  2. 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.
  3. While the squash is cooling, reduce the oven temperature to 350u0b0F.
  4. 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).
  5. 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.
  6. 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.
  7. 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.
  8. Ladle into warmed bowls and top the soup off with toasted chopped Hazelnuts. Serve.
  9. Enjoy.

butternut, hazelnuts, sweet unsalted butter, yellow onion, garlic, chicken broth, salt, white pepper, ground nutmeg, ground cinnamon, sugar

Taken from www.food.com/recipe/roasted-butternut-squash-soup-371946 (may not work)

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