ROASTED HUBBARD SQUASH SOUP WITH HAZELNUTS AND CHIVES
If you can't find Espelette pepper, use just a pinch of cayenne instead. The soup keeps for 3 days in the refrigerator or 2 months in the freezer.
Provided by alpa
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 2h10m
Yield 8
Number Of Ingredients 18
Steps:
- Position a rack in the center of the oven and preheat to 400 degrees F (200 degrees C). Line a heavy-duty rimmed baking sheet with parchment paper.
- Combine olive oil, garlic, coriander seeds, fennel seeds, and sage in a mortar; pound with a pestle until consistency is like a coarse paste. Rub spice mixture on the cut-sides of the squash halves. Place squash onto the prepared baking sheet with cut-sides down.
- Roast in the preheated oven until tender and easily pierced with a fork, about 1 hour. Remove from oven, turn cut-sides up, and cool until easily handled. Scrape insides of squash into a bowl; you should have about 5 cups.
- Melt butter in a 5-quart Dutch oven over medium heat. Add leek, carrots, and a pinch of salt. Cook, stirring occasionally, until leek is softened, 8 to 10 minutes. Add reserved squash, chicken broth, 1 teaspoon salt, and bay leaf. Increase heat to high and bring to a boil. Reduce heat to low, cover, and cook until soup's flavor has developed, about 30 minutes.
- Remove and discard bay leaf. Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Add lemon juice and season with salt and pepper. Garnish with hazelnuts, chives, and Espelette pepper.
Nutrition Facts : Calories 282 calories, Carbohydrate 37.1 g, Cholesterol 10 mg, Fat 13.5 g, Fiber 2.1 g, Protein 10.8 g, SaturatedFat 3.5 g, Sodium 399.5 mg, Sugar 2.4 g
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Prince Sipon 01
[email protected]This soup is a must-try for any squash lover.
Isaac Boye
[email protected]I can't wait to try this soup. It looks delicious!
Zwibuyafortunate Mugwedi
[email protected]This soup is a great way to get your daily dose of vegetables.
MD city MDcity
[email protected]I'm not a huge fan of squash, but this soup is amazing. I'll definitely be making it again.
Nadia Kinani
[email protected]This soup is so delicious and comforting. It's perfect for a cold winter day.
Lindo Gcwensa
[email protected]I made this soup for a party and it was a huge hit. Everyone loved it!
ARGABILEG AGII YT
[email protected]This soup is a great way to use up leftover squash. It's also a great way to get your kids to eat their vegetables.
willem Goosen
[email protected]I've made this soup several times now and it's always a crowd-pleaser. It's so easy to make and it's always delicious.
jemarko edwards
[email protected]This soup is amazing! I made it last night and it was a hit with my family. The flavors are so rich and complex, and the hazelnuts and chives add a nice touch of crunch and freshness.