In brief
A velvety and comforting butternut squash soup, enhanced with the crunch of toasted hazelnuts. The quintessential autumn soup.
15 min
Prep time
25 min
Cook time
4
Servings
Easy
Difficulty
40 min
Total time
Ingredients
Instructions
-
1
Peel the butternut squash, remove the seeds and cut the flesh into 2 cm cubes.
-
2
Peel and slice the onion. Peel the garlic clove.
-
3
In a large saucepan, melt the butter over medium heat. Add the onion and cook for 3 minutes until translucent.
-
4
Add the butternut cubes and garlic. Stir and cook for 2 minutes.
-
5
Pour in the chicken stock and bring to a boil. Lower the heat and simmer for 20 minutes until the squash is very tender.
-
6
Meanwhile, toast the hazelnuts in a dry pan over medium heat for 3-4 minutes, stirring regularly. Roughly crush them.
-
7
Blend the soup with an immersion blender until very smooth. Add the cream, season with salt, pepper and a pinch of nutmeg.
-
8
Serve in warm bowls, garnish with crushed hazelnuts, a drizzle of cream and a grind of pepper.
Additional information
Butternut squash soup is the embodiment of autumn comfort. Its silky texture and natural sweetness make it a must-have as soon as the first cold days arrive. Toasted hazelnuts add a crunchy touch and a subtle nutty flavour that elevates the squash.
This recipe is incredibly easy to make and perfect for batch cooking: prepare a large batch on Sunday and reheat throughout the week. Served with a drizzle of cream and crushed hazelnuts, it will impress every time.
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