Roasted Butternut Squash Soup

Serving Size: 6

2 large butternut squashes (1 1/2 to 2 lbs each)
1/3 cup hazelnuts
6 tablespoons unsalted butter (3/4 stick)
2 yellow onions, chopped
8 fresh sage leaves, shredded
6 cups chicken or vegetable stock or canned broth
Salt, to taste
Freshly-ground black pepper, to taste
ground nutmeg, to taste, if needed
1 pinch sugar, if needed

Preheat an oven to 400 F.
Prick each squash with the tip of a knife so it won't explode when it bakes.
Place the whole squashes on a baking sheet and roast until they feel somewhat
soft to the touch and a knife penetrates the skin easily, about 1 hour. Remove
from the oven and, when cool enough to handle, cut in half lengthwise and remove
and discard the seeds and fibers.Scoop out the pulp into a bowl and set aside.
While the squashes are cooling, reduce the oven temperature to 350 F. Spread the
hazelnuts on a baking sheet and toast until fragrant and the skins have loosened,
about 10 minutes. Remove from the oven and, while still warm, place the nuts in a
kitchen towel. Rub the towel vigorously to remove the skins; do not worry if
small bits of skin remain. Chop and set aside. In a saucepan over low heat, melt
the butter. Add the onions and half of the sage and cook, stirring occasionally,
until the onions are tender and translucent, 8 to 10 minutes. Add the stock and
squash pulp, raise the heat to high and bring to a boil. Reduce the heat to low
and simmer for a few minutes to combine the flavors. Remove from the heat.
Working in batches, puree the soup in a blender or food processor. Return to a
clean saucepan. Alternatively, pass the soup through a food mill placed over the
pan. Reheat gently over medium-low heat. Season with salt and pepper. If the
squash is starchy rather than sweet, a little nutmeg will help. If the nutmeg
doesn't give the proper flavor balance, add a pinch of sugar. Ladle into warmed
bowls and garnish with the hazelnuts and the remaining sage. Serve immediately.
This recipe yields 6 servings.

Comments: Roasting the squash makes it easier to peel and seed, and deepens the
flavor of its flesh, producing a richer, more flavorful soup.

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/