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How to Make Roasted Hubbard Squash Soup with Hazelnuts and Chives - A Step-by-Step Guide

Winter is the perfect time for indulging in hearty and comforting soups, and this roasted Hubbard squash soup with hazelnuts and chives is the ultimate cold-weather dish. This recipe is the ideal way to warm up on chilly evenings and is packed full of delicious and nutritious ingredients.

Hubbard squash is a large, sweet and nutty-flavored variety of winter squash that is perfect for roasting. When cooked, it turns beautifully smooth and creamy, making it the ideal base for a velvety ...

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Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 3 large cloves garlic, peeled
  • 1 tablespoon coriander seeds
  • 1 ½ teaspoons fennel seeds
  • 1 ½ teaspoons dried sage
  • 1 (6 pound) hubbard squash, halved lengthwise and seeded
  • 2 tablespoons unsalted butter
  • 1 large leek, halved lengthwise and thinly sliced crosswise
  • 2 medium carrots, diced
  • 1 pinch kosher salt
  • 5 cups low-sodium chicken broth
  • 1 teaspoon kosher salt
  • 1 bay leaf
  • 2 teaspoons fresh lemon juice
  • freshly ground black pepper
  • ½ cup toasted hazelnuts, chopped
  • 2 tablespoons thinly sliced fresh chives
  • 3 pinches Espelette pepper powder

Information

  • Prep Time: 25 mins
  • Cook Time: 1 hr 45 mins
  • Total Time: 2 hrs 10 mins
  • Servings: 8
  • Yield: 8 servings

  • Position a rack in the center of the oven and preheat to 400 degrees F (200 degrees C). Line a heavy-duty rimmed baking sheet with parchment paper.
  • Combine olive oil, garlic, coriander seeds, fennel seeds, and sage in a mortar; pound with a pestle until consistency is like a coarse paste. Rub spice mixture on the cut-sides of the squash halves. Place squash onto the prepared baking sheet with cut-sides down.
  • Roast in the preheated oven until tender and easily pierced with a fork, about 1 hour. Remove from oven, turn cut-sides up, and cool until easily handled. Scrape insides of squash into a bowl; you should have about 5 cups.
  • Melt butter in a 5-quart Dutch oven over medium heat. Add leek, carrots, and a pinch of salt. Cook, stirring occasionally, until leek is softened, 8 to 10 minutes. Add reserved squash, chicken broth, 1 teaspoon salt, and bay leaf. Increase heat to high and bring to a boil. Reduce heat to low, cover, and cook until soup's flavor has developed, about 30 minutes.
  • Remove and discard bay leaf. Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Add lemon juice and season with salt and pepper. Garnish with hazelnuts, chives, and Espelette pepper.

    • Nutrition

    282 cal.

    • Total Fat: 14g
    • Saturated Fat: 4g
    • Cholesterol: 10mg
    • Sodium: 400mg
    • Total Carbohydrate: 37g
    • Dietary Fiber: 2g
    • Total Sugars: 2g
    • Protein: 11g
    • Vitamin C: 43mg
    • Calcium: 89mg
    • Iron: 3mg
    • Potassium: 1257mg

    Categories

    Roasted recipes
    Hazelnut recipes
    Chives recipes