Squash & Hazelnut Soup with Winter Herbs

 A warm embrace in a bowl—a silky butternut squash soup kissed with hazelnut butter, crowned with a waft of winter herbs. On a cold day, it’s a quiet love story, each spoonful wrapping you in golden warmth, hugging you from deep within.

winter soup, pumpkin recipe, squash, winter warmer, healthy meals, soup, vegan meals, easy meals, family food, healthy fats, low fat

Yield: 4

Author: Suze Morrison

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Squash & Hazelnut Soup with Winter Herbs

Prep time: 20 MinCook time: 36 MinTotal time: 56 Min

A warm embrace in a bowl—a silky butternut squash soup kissed with hazelnut butter, crowned with a waft of winter herbs. On a cold day, it’s a quiet love story, each spoonful wrapping you in golden warmth, hugging you from deep within.

Ingredients

• 1kg Butternut squash, diced
• 2 Onions, finely sliced
• 4tbsp Olive Oil, plus extra to drizzle
• 1tsp Fine Salt
• 3 Cloves garlic, sliced
• 5 Sage leaves
• 1 sprig Rosemary (about 10cm)
• 5 Sprigs Thyme
• ½ tsp Chilli Flakes
• 1tbsp Maple syrup
• 2tsp Lemon Juice
• 3tbsp Hazelnut Butter
• 850ml Vegetable Stock, hot
• Toasted Pumpkin Seeds to garnish

Instructions

1. Heat the oil in a large saucepan and add the sliced onions with the salt. Reduce the heat to medium, cover with a lid and sweat for 10-12 minutes or until soft and sweet, add the garlic and cook 2-3 minutes more.
2. Add the squash and turn to coat in the oil, add the herbs and chilli flakes and sauté for 3 minutes or util just beginning to catch. Add the hot vegetable stock, bring to a boil and reduce to a simmer.
3. Cook for 15-20 minutes or until the squash is tender to the point of a knife. Remove the herbs.
4. Add the maple syrup and lemon juice and blend in a blender or using a stick blender until smooth and thick. Taste, adjust the seasoning with more salt, chill or lemon and divide between 4 bowls, Garnish with a little extra olive oil and toasted pumpkin seeds/ chilli flakes before serving.

https://gourmetglow.co.uk/recipes/squash-hazelnut-soup

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