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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (228g)|
|Recipe Makes: 4|
|Calories from Fat: 459 (93%)|
|Amt Per Serving||% DV|
|Total Fat 51g||68 %|
|Saturated Fat 25.1g||126 %|
|Monounsaturated Fat 19.6g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 105.2mg||32 %|
|Sodium 287.1mg||10 %|
|Potassium 328.8mg||9 %|
|Total Carbohydrate 7.7g||2 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 5.1g|
|Protein 5.7g||8 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 494
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