Easy Fall Soups a Recipe for Butternut Squash Soup with Mushrooms and Hazelnuts
This recipe for Butternut Squash Soup comes from Gilles at Provence Gourmet. It is perfect for the cooler weather months and a dish you might make in one of his cooking classes in the Fall.
In Provence, a sure sign that autumn is on its way is when the orange and yellow squash appear in local markets. There is a large bright variety that looks like a pumpkin you would carve for Halloween – this is called courge. Courge is typically sold by the slice and is great roasted or in soups.
Where the courge can be large the potimarron, also bright orange, are small enough to fit in your palm – known as Red Kuri or Hokkaido squash in North America.
Other gourds such as butternut, spaghetti and acorn are also readily available in Provence and the main ingredient in Gilles’ recipe that follows.