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Directions
In a small stockpot over medium heat, melt the butter. Add the onion and apples and
cook, stirring occasionally, until softened, about 10 minutes. Stir in the butternut
squash puree, 2 1/2 cups of the stock, the bay leaf and the 2 tsp. salt. Bring to a
simmer; reduce the heat to medium-low and cook, stirring occasionally, about 30
minutes. Remove the bay leaf and discard.
Using the stick blender, puree the soup until smooth. Pour through a fine-mesh sieve
set over a clean stockpot. Stir in the cream and add more stock to reach the desired
consistency. Season with salt and pepper. Reheat the soup gently to serving
temperature.
Ladle the soup into warmed bowls. Garnish each serving with a swirl of whipped
cream and sprinkle with chestnuts. Serve immediately. Serves 6
BUTTERNUT SQUASH SOUP WITH HAZELNUT AND CREAM
Be sure to toast and skin the hazelnuts before adding them to the cream. Toasting
brings out the rich flavour of the nuts and loosens the skins, which can taste bitter.
Place the nuts in a dry fry pan over medium heat and toast, shaking the pan or
stirring occasionally, until the nuts are fragrant, 10 to 15 minutes. Or spread the nuts
in a single layer on a baking sheet and toast in a 325°F oven, stirring occasionally,
for 10 to 15 minutes. While the nuts are still warm, wrap them in a kitchen towel and
rub vigorously to remove the skins. It’s OK if a few bits of skin still cling to the nuts.
Ingredients
1/3 cup heavy cream
2 Tbs. finely chopped toasted hazelnuts
Salt and freshly ground pepper, to taste
2 Tbs. unsalted butter
1 yellow onion, chopped
2 cups unsalted chicken stock, warmed, plus more as needed
1 jar (17 oz.) butternut squash puree
Freshly grated nutmeg, to taste
