Roasted Butternut Squash Soup

By Plato

It is best to roast the squash - gives it good flavor

Ingredients

• 2 large butternut squash, each 1 1/2 to 2 pounds
• 1/3 cup hazelnuts
• 6 TBS unsalted butter
• 2 yellow onions, chopped
• 8 fresh sage leaves, shredded
• 6 cups chicken broth
• salt and freshly ground pepper
• ground nutmeg (optional)
• Pinch of sugar (optional)

Preparation

Step 1

Preheat oven to 400

Prick each squash with the tip of a knife so it wlil not explode when it bakes. Place the whole squashes on a baking sheet and roast until they feel somewhat soft to the touch and a knife penetrates the skin easily with a knife, about 1 hour. Remove from the oven and when cool enough to handle, cut in half lengthwise and remove and discard the seed and fibers. Scoop out the pulp into a bowl and set aside.

While the squashes are cooling, reduce the oven temp to 350. Spread the hazelnuts on a sheet and toast until fragrant adn the skins have loosened, about 10 minutes. Remove from the oven and , while still warm, place the nuts in a kitchen towel. Rub the towel vigorously to remove the skins; do not worry if small bits of skins remain. Chop and set aside.

In a sauce pan over low heat, melt the butter. Add the onions adn half of the sage adn cook, stirring occassionally, until the onions are tender and translucent, 8 to 10 minutes. Add the stock and squash pulp, raise the heat to high and bring to a boil. Reduce the heat to low and simmer for a few minutes to combine the flavors. Remove from heat.

Working in batches, puree the soup in a blender or food processor. Return to a clean sauce pan. Gently re-heat over over med-low heat. Season with salt and pepper. If the squash is starchy rather than sweet, a little nutmet will help. If the nutmeg does not give the proper flavor balance, add a pinch of sugar.

Ladle into warmed bowls and garnish with the hazelnuts and the remaining sage.