Squash Hazelnut Soup
Chef Brian Stafford is back with a delicious squash and hazelnut soup to help ward off these last days of winter.
Recipe and Photos copyright Brian Stafford 2019. @dulcegrasosalado
INGREDIENTS
- 1 Butternut squash
- 1 T + ½ tsp Laurel Foods Hazelnut oil
- 1 tsp Sea salt
- ¼ tsp Curry powder
- ¼ tsp Brown sugar
- 1 Yellow onion (large)
- 1 tsp Ginger minced
- 2 C Vegetable broth
- 1 Can (13.66 fl oz) Coconut milk
- ¼ tsp Chili peppers dried
- ¼ tsp Turmeric
INSTRUCTIONS
- Pre-Heat oven to 375°.
- Cut Butternut squash in half lengthwise. Score the squash in a crosshatch pattern to allow for oil and seasoning to cook into the squash.
- Rub squash with Laurel Foods hazelnut oil (use 1T, setting ½ tsp aside for later), sea salt, curry powder and brown sugar. Lay squash on a sheet pan to roast with crosshatching facing up.
- Roast squash for approximately 45 minutes or until squash can be pierced with a knife. When finished, set pan aside until squash is cool enough to scoop out and add to your soup pot.
- Dice yellow onion.
- In a Dutch oven or medium soup pot heat Laurel Foods hazelnut oil, (using the ½ tsp you set aside earlier) on medium high until oil starts to shimmer. Add diced onion, minced ginger, sea salt and sauté until lightly golden in color.
- Take pan off the stove. Add vegetable broth, coconut milk, squash, turmeric and peppers to the soup pot with the onions.
- Working in batches (probably 2), puree luke warm soup in blender until smooth.
- Place soup back into your Dutch oven or soup pot and heat to desired temperature for service. (approx. 140°)
- Serve. Garnish soup with Laurel hazelnut oil drizzle, chopped roasted Laurel hazelnuts, dried chili pepper