Butternut Squash Soup with Mushrooms and Hazelnuts
This butternut squash soup from Gilles at Provence Gourmet is perfect to keep you warm in the cooler weather months.
Equipment
- Dutch oven (4.5-quart) or deep-sided skillet
Ingredients
- 2 lbs butternut squash peeled, de-seeded and chopped
- 18 fl oz chicken stock details below
- 1 oz dried cep mushrooms rehydrated in milk
- 0.4 fl oz heavy cream (35%)
- 1 shallot(s)
- 2-3 tsp olive oil
- salt and pepper
- 5-6 hazelnuts lightly toasted and chopped
Instructions
- For your stock, either use a bouillon cube or make a quick stock using leftover chicken, adding an onion, garlic, thyme, a bay leaf, and salt to warm water.
- Mince your shallot and put it in a pan with olive oil (2 tsp) on low-medium fire. The shallot should remain translucent and not brown.
- After 5 minutes, add the diced butternut, salt, and pepper, stir for another 10 minutes, then add the stock and cover the pan.
- Cook for 15 minutes, mix and keep warm.
- After rehydrating the mushrooms in some milk, brown them in a pan (medium fire) with olive oil. After 5 minutes, add the cream, salt, and pepper.
- Stir for 5 more minutes, mix, and keep warm. In a soup plate, pour 3 ladles of the squash mix and, using a pastry bag, decorate with the mushroom cream.
- Sprinkle chopped hazelnuts on top.
Tried this recipe?Let us know how it was!