Pureed Butternut Squash with Roasted Hazelnuts Soup Recipe

Pureed Butternut Squash with Roasted Hazelnuts Soup Recipe

  • Makes: 8 Servings
  • Ready In: 50 mins
  • Prep Time: 10-15 mins
  • Cook Time: 40 mins

This soup has very few ingredients, allowing the smooth natural flavor of the butternut squash to come through. Taking the extra time to roast the squash first brings out a wonderful nutty flavor.

    Nutritional Information (per serving)

  • Calories: 172
  • Fat: 13g
  • Protein: 6g
  • Sodium: 172mg
  • Carbohydrates: 10g
  • Fiber: 2g
  • Sugar: 3g


  1. 1 large butternut squash, halved
    1 quart chicken stock
    1 cup roasted hazelnuts
    Salt and pepper
    Freshly found nutmeg


    1. Preheat the oven to 375 degrees F.
    2. Place the squash halves facedown on a baking sheet and roast 30 minutes, or until soft. Cool.
    3. Scoop out the squash seeds and discard. Scoop out the pulp and mix with the stock in a large saucepan. Bring to a boil and simmer for 10 minutes.
    4. Strain the squash, reserving the stock. Puree the squash in a food processor with the hazelnuts. Add back to the stock. Blend well and season with the salt and pepper and nutmeg.

    • Instead of adding the pureed squash and hazelnuts back to the sock, serve the puree as a vegetable side dish. Dot with two tablespoons of unsalted butter before serving.
    • Use the squash puree as a quiche filling. Bake in a tart shell at 350F for 30 minutes.
    • Use the squash puree as a filling for handmade ravioli.

Monique Jamet Hooker is the author of Cooking with the Seasons: A Year in My Kitchen . Born and raised in Brittany, France, she developed an interest in cooking at a young age. She trained extensively in France and started her own cooking school Monique's French Cuisine.

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