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Roasted Butternut Squash Soup

Roasting the squash makes it easier to peel and seed, and deepens the flavor of its flesh,

producing a richer, more flavorful soup.


2 large butternut squashes, each 1 1/2 to 2 lb.

1/3 cup hazelnuts

6 Tbs. (3/4 stick) unsalted butter

2 yellow onions, chopped

8 fresh sage leaves, shredded

6 cups chicken or vegetable broth

Salt and freshly ground pepper, to taste

Ground nutmeg, to taste, if needed

Pinch of sugar, if needed



Preheat an oven to 400°F.



Prick each squash with the tip of a knife so it won’t explode when it bakes. Place the whole

squashes on a baking sheet and roast until they feel somewhat soft to the touch and a knife

penetrates the skin easily, about 1 hour. Remove from the oven and, when cool enough to handle,

cut in half lengthwise and remove and discard the seeds and fibers. Scoop out the pulp into a bowl

and set aside.



While the squashes are cooling, reduce the oven temperature to 350°F. Spread the hazelnuts on a

baking sheet and toast until fragrant and the skins have loosened, about 10 minutes. Remove from

the oven and, while still warm, place the nuts in a kitchen towel. Rub the towel vigorously to

remove the skins; do not worry if small bits of skin remain. Chop and set aside.



In a saucepan over low heat, melt the butter. Add the onions and half of the sage and cook, stirring

occasionally, until the onions are tender and translucent, 8 to 10 minutes. Add the broth and

squash pulp, raise the heat to high and bring to a boil. Reduce the heat to low and simmer for a

few minutes to combine the flavors. Remove from the heat.



Working in batches, puree the soup in a blender or food processor. Return to a clean saucepan.

Alternatively, pass the soup through a food mill placed over the pan. Reheat gently over

medium-low heat. Season with salt and pepper. If the squash is starchy rather than sweet, a little

nutmeg will help. If the nutmeg doesn’t give the proper flavor balance, add a pinch of sugar.



Ladle into warmed bowls and garnish with the hazelnuts and the remaining sage. Serve

immediately. Serves 6.



Adapted from Williams-Sonoma Lifestyles Series,Soup for Supper,by Joyce Goldstein (Time-Life

Books, 1998).



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