Ingredients
| Name | Amount (Metric / US) |
|---|---|
| BUTTERNUT SQUASH | 280 g / 2 cups |
| OLIVE OIL | 2 Tbsps |
| SALT AND PEPPER | 2 servings |
| HAZELNUTS | 30 g / 0.25 cups |
| ONION | 0.50 medium |
| GARLIC | 2 cloves |
| SAGE | 1 tsp |
| VEGETABLE BROTH | 470 ml / 2 cups |
| PEPPER FLAKES | 1 pinch |
| CREAM | 2 servings |
Roasted Butternut Squash Soup
The recipe Roasted Butternut Squash Soup can be made in around 45 minutes. This recipe makes 2 servings with 334 calories, 4g of protein, and 26g of fat each. For $1.73 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. A mixture of butternut squash, olive oil, sage, and a handful of other ingredients are all it takes to make this recipe so tasty. Not a lot of people made this recipe, and 1 would say it hit the spot. It can be enjoyed any time, but it is especially good for Autumn. It works well as a hor d'oeuvre. It is brought to you by Foodista. Overall, this recipe earns a solid spoonacular score of 78%. If you like this recipe, take a look at these similar recipes: Roasted Butternut Squash Soup, Roasted Butternut Squash Soup, and Roasted Butternut Squash Soup.
Instructions
Preheat oven to 375 degrees F. Spread butternut squash tossed in olive oil and season with salt and pepper on a baking sheet, cover in foil and bake for about 30 minutes, or until tender. Remove the foil for and roast for an additional 5 minutes. On a separate sheet, spread out the hazelnuts and roast for about 7 minutes at about 350 degrees F. Transfer the nuts to a colander and use a tea towel rub off the skins. Using a food processor, blend fine. In a stock pot, saute the onions in remaining olive oil until they are translucent, about 3 minutes. Add garlic, sage, and blended hazelnuts and stir an additional 1-2 minutes. Add the butternut squash and broth. Bring to a simmer, stirring, and cook for about 5 minutes. Let the soup cool and then pure it in a blender or food processor. Return to the pot and season with red pepper flakes, salt, and pepper. Serve with a garnish of sour cream.
Antipasti on the menu? Try pairing with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. One wine you could try is Banfi Rosa Regale Brachetto ( Split). It has 4.7 out of 5 stars and a bottle costs about 8 dollars.
