Roasted Squash Soup with Sage and Hazelnuts

Roasted Squash Soup with Sage and Hazelnuts

This Roasted Squash Soup with Sage and Hazelnuts started out as a straightforward concept. Thanks to an impulse buy, a kabocha squash landed in my grocery cart along with a packet of fresh sage. I figured I’d sort out the details later.

The details got more complex as I unpacked.

First, the shrivelled apples on the kitchen table begged to be used before it was too late. So, there went the idea of gnocchi or risotto. Soup seemed the logical option.

As I put the frozen food away, I noticed the long-neglected hazelnuts stuffed in the corner of the freezer. They’d make a great garnish.

I needed only a few sage leaves for the soup, which orphaned the remainder of the package. Nothing gets wasted in a pandemic, so I took a note from my Mushroom Ravioli and turned the woolly leaves into a crispy garnish. Browned butter was a bonus.

So, here is a relatively simple soup, tarted up with a completely optional cheffy garnish. If it’s over the top, forgive me. The isolation is getting to me.

Do I have to use Kabocha Squash?

Not at all. Butternut, buttercup, acorn or Hubbard would do just as well. Regardless of which variety you use, aim for about 5 cups. The taste and texture will vary a bit with each type of squash but they all pair well with apples and sage, so pick the one you like (or can get.) You might also need to adjust the thickness.

Can I use Frozen Squash?

Sure, it’s definitely faster and easier. It does need a few adjustments. Be sure to coat the squash pieces well with the oil, increase the heat to 450°F (230°C), and to roast on the lowest rack. That’s the hottest part of the oven and you’ll need the extra heat.

Roasted Squash Soup with Sage and Hazelnuts

• Author: Charmian Christie
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Soup

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Description

This soup was an attempt to salvage the some near-expired produce and use some of the hazelnuts at the back of the freezer. It’s definitely being added to the rotation.

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Scale 1x2x3x

Ingredients

Soup
1/4 cup (60 ml) olive oil
1 squash (butternut, acorn, or kabocha*), peeled, seeded and chopped (about 5 cups)
2 tablespoons butter (or more oil)
2 onions, roughly chopped
2 medium carrots, roughly chopped
4 sage leaves
Salt
2 cloves garlic, smashed
4 sage leaves
2 apples, peeled, cored and quartered
6 cups chicken or vegetable stock
1/4 cup fresh lemon juice

Cheffy Garnish (optional)
1/4 cup butter**
16 fresh sage leaves
1/2 cup hazelnuts, roughly
Freshly ground black pepper

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Instructions

Soup
Preheat oven to 400ºF (205°C). Line a heavy-duty rimmed baking sheet with parchment.

Toss the squash pieces in the oil and sprinkle with salt. spread in a single layer on the baking sheet and roast until  tender, about 25 minutes depending on they type of squash and how big you cut the pieces.

Melt the butter in a 6-litre (6-quart) Dutch oven over medium heat. Add the onions, carrots, sage and a big pinch of salt. Cook, stirring occasionally, until the onion is soft, about 10 minutes. Add the garlic and cook another couple of minutes. Add the squash, apples, and stock. Bring to a boil over high heat. Reduce to a simmer, cover, and cook until the apples are tender and the flavours have infused.

Working in batches, purée the soup in a blender until really smooth. Return the soup to the pot. If it’s too thick, add more stock. (It’s best to add hot stock) and heat through. Stir in the lemon juice. Taste and adjust the salt.

GARNISH (Crispy Browned Butter Sage with  Hazelnuts)

In a shallow skillet, melt the butter over medium high heat. Add the sage leaves. Cook, swirling the pan occasionally, until the butter turns brown and smells like toasted almonds. The sage should become crisp but not burned. Remove skillet from heat, remove the sage leaves and place on a couple layers of paper towel to drain. Add the hazelnuts to the remaining butter and return the pan to medium-low heat for 1 to 2 minutes, swirling as they toast.

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Notes

*Kabocha is firmer than butternut or acorn squash. While it tastes wonderfully sweet, you might need to add extra stock when pureeing or the soup will be too thick.

** This soup can be vegan if you skip the garnish or simply toast the hazelnuts dry and skip the browned butter.

Keywords: soup, apple, squash, hazelnut, sage

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