Butternut Squash Soup With Hazelnut Cream

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/3 cup heavy cream
• 2 tablespoons finely chopped toasted hazelnuts
• salt & freshly ground black pepper, to taste
• 2 tablespoons unsalted butter
• 1 yellow onion, chopped
• 2 cups unsalted chicken stock, warmed (plus more as needed)
• 1 (17 ounce) jar butternut squash, puree
• freshly grated nutmeg, to taste

Recipe

• 1 in a saucepan over medium heat, warm the cream until steam starts to rise.
• 2 remove from the heat, add the hazelnuts and let cool.
• 3 season with salt and pepper.
• 4 refrigerate for 1 hour.
• 5 in a soup pot over medium heat, melt the butter.
• 6 add the onion and sauté, stirring occasionally, until tender and translucent, 4 to 6 minutes.
• 7 add the 2 cups stock and the squash puree and bring to a simmer, stirring, then reduce the heat to medium-low.
• 8 cook, stirring, for 12 to 15 minutes.
• 9 using a blender or stick blender, puree the soup, adding more stock if the soup is too thick.
• 10 season with salt, pepper and nutmeg.
• 11 whisk the hazelnut cream until lightly foamy.
• 12 ladle the soup into 4 bowls and garnish with the hazelnut cream.