Roasted Hubbard Squash Soup with Hazelnuts & Chives

Roasted Hubbard Squash Soup with Hazelnuts & Chives
Photo by Scott Phillips

Ingredients

  • 1 bay leaf
  • 1 Tbs. coriander seeds
  • 1 large leek (white and light-green parts only), halved lengthwise and thinly sliced crosswise
  • 2 Tbs. unsalted butter
  • 5 cups lower-salt chicken or vegetable broth
  • 1-½ tsp. dried sage
  • Several small pinches Espelette pepper or cayenne
  • + 10 more ingredients
    • 1 small (5-½- to 6-lb.) Hubbard squash, halved lengthwise and seeded
    • 2 medium carrots, peeled and cut into small dice
    • 2 tsp. fresh lemon juice
    • Freshly ground black pepper
    • ½ cup hazelnuts, toasted, skinned, and chopped
    • 2 Tbs. thinly sliced chives
    • 3 Tbs. extra-virgin olive oil
    • Kosher salt
    • 3 large cloves garlic, peeled
    • 1-½ tsp. fennel seeds

Position a rack in the center of the oven and heat the oven to 400°F. Line a heavy-duty rimmed baking sheet with parchment. In a mortar and pestle, pound the oil, garlic, coriander seeds, fennel seeds, and sage until they resemble a coarse paste. Rub the spice mixture on the flesh of the squash h...

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals »






Snooth Media Network