Butternut squash and roasted nut soup
Unknown (see below)

It was after an XML Users Group meeting in Dublin that we
went for dinner with some of the other speakers (Tim, Lauren,
Seán, and a few more; I forget where) and they persuaded me to
start my
blog. This soup was on the menu and it was the first
time I’d had it, so I had to do my Stepford Wife act and get the
recipe.
Your support for our advertisers
helps cover the cost of hosting, research,
and maintenance of this site
Serves 4. Prep time: 30 minutes. Cooking time: 10 minutes. This author has not been identified.
If you believe you know who it is, please get in touch so that we can make the right credits.
Ingredients
- 1 medium butternut squash
- 1 medium onion
- 25 g butter
- 1 clove garlic [optional]
- 2 oz chopped hazelnuts | roasted or grilled or dry-fried [actually any nut is fine]
- 2 pt chicken stock (or vegetable stock)
- ½ pt cream
- ½ tsp grated nutmeg
- of salt (see tip)
- of pepper
Method
Cut the squash in half lengthways,
scrape out the seeds, and nuke with the seed-cup uppermost in
the microwave on max for 20 minutes, until soft all
through. Don’t spill the oil that gathers in the
seed-cup.
Slice the onion very finely and fry
gently in the butter in a big pot until
soft. Add a finely-chopped clove of garlic if you like it. Don’t let them go
too brown. (see tip)
While this is all cooking, grill, roast, or dry-fry the
hazelnuts. In a hot oven they should take about 10
minutes, but I find it easier to grill or dry fry them, but
you must watch them and turn them every few
seconds because at the slightest lapse of concentration they
will blacken and scorch. If the phone or doorbell rings,
ignore it: the nuts are more important.
Add the hazelnuts to the onion, pour in the stock and bring to the boil. Turn it down to
simmer gently.
When the squash is done, carefully scrape out
all the flesh and oil and add to the pot in chunks. Bring to
the boil and cook gently for about 10 minutes to mix the flavours.
Liquidise it all in a blender, return it to the pot, and
stir in the cream. Add nutmeg, salt, and pepper to your taste.
Your support for our advertisers
helps cover the cost of hosting, research,
and maintenance of this site