Heavenly Creamy Roasted Butternut Squash Soup with Hazelnuts
Indulge in a delightful bowl of this Heavenly Creamy Roasted Butternut Squash Soup, perfect for a light meal or as a comforting starter for your family and friends. The roasted butternut squash brings a natural sweetness that is beautifully complemented by the rich flavors of sautéed onions and garlic. Topped with toasted hazelnuts, this soup offers a delightful crunch that contrasts with the silky smooth texture. With a touch of aromatic spices like nutmeg and cinnamon, each spoonful is a warm hug for your taste buds. Enjoy this seasonal favorite and warm your heart on a chilly day!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Butternut squash
1 (halved and seeds removed (1 1/2 - 2 lbs))
Hazelnuts
1/3 cup (toasted and chopped)
Sweet unsalted butter
3 tablespoons (melted)
Yellow onion
1 (chopped)
Garlic cloves
2 (minced)
Chicken broth
2 (14 ounce) cans (unsalted or low sodium)
Salt
to taste (as needed)
White pepper
to taste (as needed)
Ground nutmeg
1/4 teaspoon (a good pinch)
Ground cinnamon
to taste (optional)
Pinch of sugar
to taste (optional)
Heavy cream
1/2 cup (added at the end)
Instructions
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1. Preheat your oven to 400°F (200°C).
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2. Carefully slice the butternut squash in half lengthwise, scoop out the seeds and fibers. Rub the inside with a little oil, and season with salt and pepper. Place the squash halves cut-side down on a baking sheet.
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3. Roast the squash in the preheated oven until it's tender, about 45 minutes to 1 hour. You should be able to easily pierce it with a knife. Once done, remove from the oven and allow to cool until you can handle it comfortably. Scoop out the flesh and set aside in a bowl.
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4. Lower the oven temperature to 350°F (175°C). Place the hazelnuts on a baking sheet and toast them in the oven for about 10 minutes, or until they are fragrant and the skins have loosened. Once toasted, transfer the nuts to a kitchen towel and rub them to remove the skin. Don't worry if some bits remain intact; roughly chop the hazelnuts and set aside.
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5. In a large Dutch oven, melt the unsalted butter over medium-low heat. Add the chopped onions and minced garlic, cooking gently until the onions become soft and translucent, approximately 8 to 10 minutes.
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6. Stir in the roasted butternut squash pulp, chicken broth, sugar (if using), cinnamon (if using), nutmeg, salt, and white pepper. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for a few minutes to meld the flavors together.
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7. Use an immersion blender to purée the soup until perfectly smooth, or carefully transfer batches to a countertop blender if you prefer. Make sure to cover the blender lid with a kitchen towel to avoid splatters while blending.
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8. Once fully blended, return the soup to the pan (if using a regular blender) and heat gently over medium-low flame. Stir in heavy cream, allowing it to simmer for an additional 5-10 minutes for the flavors to marry. Taste and adjust seasoning as necessary.
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9. Serve the soup in warm bowls, garnished with toasted chopped hazelnuts. Enjoy each velvety bite!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this soup recipe?
Heavenly Creamy Roasted Butternut Squash Soup with Hazelnuts.
Is this butternut squash soup gluten-free?
Yes, according to the tags, this recipe is gluten-free.
What is the recommended roasting temperature for the squash?
The squash should be roasted at 400°F (200°C).
How long does it take to roast the butternut squash?
It typically takes between 45 minutes to 1 hour until the squash is tender.
How do I prepare the butternut squash for the oven?
Slice the squash in half lengthwise, remove the seeds and fibers, rub with oil, and season with salt and pepper.
At what temperature should the hazelnuts be toasted?
Hazelnuts should be toasted at 350°F (175°C) for about 10 minutes.
How do you remove the skins from toasted hazelnuts?
Transfer the toasted nuts to a kitchen towel and rub them to loosen and remove the skins.
What kind of onion is used in this recipe?
One chopped yellow onion is used.
How long should I sauté the onions and garlic?
They should be cooked for approximately 8 to 10 minutes until the onions are soft and translucent.
What type of broth is recommended?
Two 14-ounce cans of unsalted or low sodium chicken broth are recommended.
Can I add sugar to the soup?
Yes, adding a pinch of sugar is an optional step to enhance the sweetness.
What spices are used to flavor this soup?
Ground nutmeg, white pepper, and optional ground cinnamon are used.
How do I achieve a perfectly smooth texture?
Use an immersion blender or transfer the mixture to a countertop blender to purée it.
What safety precaution should be taken when using a countertop blender?
Cover the blender lid with a kitchen towel to avoid splatters from the hot liquid.
When do I add the heavy cream?
Stir in the heavy cream at the end, after the soup has been puréed.
How long should the soup simmer after adding the cream?
Let it simmer for an additional 5-10 minutes to allow the flavors to marry.
What is used as a garnish for this soup?
The soup is garnished with toasted and chopped hazelnuts.
What size butternut squash is needed?
The recipe calls for a squash weighing between 1.5 to 2 lbs.
How much butter is used in the recipe?
Three tablespoons of sweet unsalted butter are used.
Is white pepper required?
Yes, white pepper is used to taste to maintain the soup's uniform color.
How many garlic cloves are included?
The recipe uses two minced garlic cloves.
Is this soup considered a healthy meal?
Yes, it is tagged as healthy and a light meal option.
Can I use vegetable broth instead of chicken broth?
While the recipe specifies chicken broth, vegetable broth can be used as a substitute to make it vegetarian.
What is the main cooking vessel used for the soup base?
A large Dutch oven is recommended.
How much heavy cream is added?
1/2 cup of heavy cream is used.
What season is this soup best suited for?
It is described as a seasonal favorite for autumn and chilly days.
Is the cinnamon mandatory?
No, ground cinnamon is listed as an optional ingredient.
How many ingredients are in this recipe?
There are 12 total ingredients listed.
How much hazelnuts should be prepared?
1/3 cup of hazelnuts should be toasted and chopped.
What is the primary texture of the finished soup?
The soup has a silky smooth and velvety texture.