Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

45 minutes

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Details
  • Servings:   2
  • Vegetarian:   True
  • Gluten-Free:   True
  • Weight Watchers:   9 Points
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Cuisine
  • antipasti
  • soup
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 2 cups butternut squash, peeled, seeded and chopped
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1/4 cup hazelnuts, roasted and chopped
  • 1/2 medium onion
  • 2 cloves garlic
  • 1 teaspoon fresh sage, diced
  • 2 cups vegetable broth (or chicken broth)
  • 1 pinch red pepper flakes
  • Sour cream, for garnish
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.

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