Roasted Hubbard Squash Soup with Hazelnuts & Chives

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


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

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


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