Get ready for the soothing goodness of this Hazelnut Butternut Squash Soup!
Picture the velvety butternut squash meeting the nutty goodness of hazelnuts, a combination that’s both comforting and rich. It doesn’t stop there though. A touch of spicy harissa paste adds another layer of flavour, giving this soup a personality that’s anything but ordinary.
In a soup like this, delicious can also be nutritious. Butternut squash brings a burst of vitamins and antioxidants to the party, while hazelnuts add a crunchy dose of healthy fats. You could remove the cream from the recipe if you want to reduce the calories but my advice? Don’t deprive yourself. You deserve that bit of extra luxury in your life, right?
Here’s the kicker: the pan-fried hazelnuts with thyme leaves add a texture that raises this soup into the upper levels. Texture, taste, depth and aromatic charm in each bite.
So, whether you’re savouring a cosy evening indoors or impressing guests with your culinary prowess, this Hazelnut and Butternut Squash Soup is your ticket to a bowlful of autumn magic. Bring warmth and joy to your table and get ready to fall in love with every spoonful!
Equipment: You’ll need a Frying pan, 1 large Saucepan, a set of Electronic scales, a Measuring jug and a Stick blender
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Hazelnut Butternut Squash Soup Recipe
Hazelnut Squash Soup
Equipment
- 1 Saucepan
Ingredients
- 2 tbsp Olive oil
- 1 large Onion
- 2 cloves Garlic
- 1 large Butternut Squash
- 1 litre Vegetable stock (Chicken stock if you wish)
- 100 ml Double/ Thick cream
- 100 grams Hazelnuts (Skinless if possible or see Recipe Notes on how to remove the skin)
- 2 tbsp Harissa paste (Or Chilli Flakes as an alternative)
- Salt and Pepper
Instructions
Prep
- Chop the onion, no need to cut too fine
- Roughly chop the garlic
- Peel, remove seeds and chop the butternut squash into chunks/ cubes
- Remove thyme leaves from the stems and roughly chop
- If you need to remove the skins from your hazelnuts, do it here (See Recipe Notes)
- Weigh/ measure your other ingredients
To Make
- Heat the oil over a medium heat and add the onions, give them a pinch of salt and cook, covered, for 4-5 minutes until softened.Stir occasionally to avoid them catching
- Add the garlic, stir well and cook for another minute or so
- Add the butternut squash, stir well and cook for 5 minutes. Stir occasionally
- Add the stock and harissa paste and bring to a slow simmer. Cook on a low heat for 20 minutes, stirring occasionally
- While the soup is cooking, add your skinned hazelnuts back to the pan over a medium high heat. Add a pinch of salt and the chopped thyme leaves and cook for 1-2 minutes, stirring or tossing in the pan constantly. Remove from the pan and give them a rough chop
- Add the cream to the soup and blitz well using either a stick blender or a blender. Adjust salt and pepper seasoning to taste
To Serve
- Serve the soup in warmed bowls and with a garnish of a swirl of cream and a sprinkle of the chopped nuts and thyme
Notes
Nutrition
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