Butternut Squash Soup with Hazelnut Cream

1 review, 3 star(s). 100% would make again

Ready in 45 minutes

From Williams-Sonoma kitchen


1/3 cup Heavy cream
2 tablespoon Toasted Hazelnuts; finely chopped
Salt; to taste
Pepper; to taste
2 tablespoon Unsalted butter
1 Yellow Onion; chopped
2 cup Unsalted Chicken Stock; Warmed, Plus More If Needed
1 ounce Butternut Squash Puree; (Can Be Obtained At Williams-Sonoma)
Nutmeg; freshly grated to taste

Original recipe makes 4



In a small saucepan over medium heat, warm cream until steam starts to rise. Remove from heat, add hazelnuts and let cool. Season with salt and pepper; refrigerate for 1 hour. In a small soup pot over medium heat, melt butter. Add onion and saute, stirring occasionally, until tender and translucent, 4-6 minutes. Add cups stock and squash puree and bring to a simmer, stirring; reduce heat to medium-low. Cook,stirring, 12-15 minutes. Puree with blender or stick blender, adding more stock if soup is too thick. Season with salt, pepper and nutmeg. Whisk hazelnut cream until lightly foamy. Ladle soup into 4 bowls and garnish with hazelnut cream.

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[I posted this recipe.]
cbatte 7y ago

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