When it comes to comforting soups, few are as good as Butternut Squash Soup with Toasted Hazelnuts. This pureed delight is a gem!
Butternut Squash Soup with Toasted Hazelnuts
Author: Epicurus.com Kitchens
Recipe type: Soups and Stews
Serves: 8 to 10
- 4 strips bacon
- 1 medium onion; diced
- 1 butternut squash; peeled and diced
- 4 Cups chicken broth
- Kosher salt; to taste
- freshly-ground black pepper; to taste
- toasted hazelnuts
- In a 3-quart saucepan, fry the bacon over medium heat until crispy. Remove the bacon, draining any excess fat, and then adding the onion, stirring often until lightly browned. Add the diced squash and saute for about 10 more minutes. Add the chicken stock and bring to a boil.
- Lower the heat and simmer for about 30 minutes, until squash is very tender.
- Puree the soup in a food mill, blender or food processor. Return the soup to the pot and bring back to a simmer adding the crumbled bacon.
- Put about 2 cups into each soup bowl.
- Garnish with a sprinkling of chopped, toasted hazelnuts.
- Serve immediately.
Chop shelled hazelnuts with or without skins. Spread them on a baking sheet and place in a preheated oven (275 degrees F.) for 15 minutes. Remove and allow to cool. Reserve for use as needed.
Serving size: each of 8 Calories: 1107 Fat: 20 g Carbohydrates: 212 g Sodium: 3,528 mg Protein: 45 g Cholesterol: 22 mg