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Baking the butternut squash
Toasting the nuts
- Heat nuts in a dry, heavy skillet over medium heat for 1 to 2 minutes or until they’re golden brown and they give off a rich, toasty fragrance. They can burn quickly, so watch them closely.
- Stir or toss nuts or seeds frequently for even toasting.
- Remove from pan to cool.
- Store any extra toasted nuts in an airtight container in the refrigerator for 1 to 2 weeks or freeze them in an airtight freezer container for 1 to 3 months.
Preparing the soup
Gather ingredients. I have used yellow and red onion when making butternut squash soup. Whatever you have on hand is good.
In a saucepan over low heat, melt the butter. Add the onions, celery and half of the sage and cook, stirring occasionally, until the onions are tender and translucent, 8 to 10 minutes.
Add the stock and the squash pulp, raise the heat to high and bring to a boil.
Reduce the heat to low and simmer for 15-20 minutes to combine the flavors. Be sure to stir frequently as the pulp will settle on the bottom. Remove from the heat.
Working in batches and very carefully because the soup is HOT, puree until smooth.
This is how the soup will look. Return the soup to a clean saucepan. Alternatively, instead of using a blender, you can pass the soup through a food mill placed over the pan.
Then, reheat gently over medium-low heat. Season with salt and pepper if needed and add the cream, if using.
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Butternut Squash Soup Recipe
- 2 large butternut squash, each 1 1/2 to 2 lb.
- 1/3 cup hazelnuts, optional (I used mixed nuts because that is what I had on hand)
- 6 Tbs. (3/4 stick) unsalted butter
- 2 yellow onions, chopped (I used the red onions because that is what I had)
- 3 celery ribs, chopped
- 8 fresh sage leaves, shredded
- 1/4 teaspoon ground nutmeg
- 6 cups chicken or vegetable stock or canned broth
- Salt and freshly ground pepper, to taste.
- 1 Tablespoon of brown sugar
- If desired, add 1 cup (more or less) cream or half & half when reheating, to thin to desired consistency. I have even used fat free half & half but full fat will produce a richer soup.
- Served with a dollop a Greek yogurt or sour cream to garnish.
- Fresh sage is best but in a pinch, you can substitute a teaspoon of dried sage.
Roasting the hazelnuts
Preparing the soup
Pureeing the soup
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