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Roasted Hubbard Squash Soup with Hazelnuts & Chives Recipe

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This recipe for Roasted Hubbard Squash Soup with Hazelnuts & Chives, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wil Wagner
Added: Sunday, November 2, 2008


3 tablespoons extra-virgin olive oil
3 large cloves garlic, peeled
1 tablespoon coriander seeds
1-1/2 teaspoons fennel seeds
1-1/2 teaspoons dried sage
1 small (5-1/2- to 6-pounds) Hubbard squash, halved lengthwise and seeded
2 tablespoons unsalted butter
1 large leek (white and light-green parts only), halved lengthwise and thinly sliced crosswise
2 medium carrots, peeled and cut into small dice
Kosher salt
5 cups lower-salt chicken or vegetable broth
1 bay leaf
2 teaspoons fresh lemon juice
Freshly ground black pepper
1/2 cup hazelnuts, toasted, skinned, and chopped
2 tablespoons thinly sliced chives
Several small pinches Espelette pepper or cayenne


Position a rack in the center of the oven and heat the oven to 400ºF. Line a heavy-duty rimmed baking sheet with parchment.

In a mortar and pestle, pound the oil, garlic, coriander seeds, fennel seeds, and sage until they resemble a coarse paste. Rub the spice mixture on the flesh of the squash halves. Set them cut side down on the prepared pan and roast until tender when pierced with a fork, about 1 hour. Let cool, cut side up. When cool enough to handle, scrape the flesh away from the rind—you’ll need about 5 cups.

Melt the butter in a 5- to 6-quart Dutch oven over medium heat. Add the leek, carrots, and a big pinch of salt and cook, stirring occasionally, until the leek is softened, 8 to 10 minutes. Add the squash, broth, bay leaf, and 1 teaspoon salt and bring to a boil over high heat. Reduce the heat to a low simmer, cover, and cook for 30 minutes to develop the soup’s flavor.

Remove the bay leaf and allow the soup to cool slightly. Purée the soup in batches in a blender. Return the soup to the pot and add the lemon juice. Season to taste with salt and pepper. Garnish with the chopped hazelnuts, chives, and Espelette pepper or cayenne.

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I got this recipe from www.taunton.com/finecooking/recipes




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