Squash Hazelnut Soup

Chef Brian Stafford is back with a delicious squash and hazelnut soup to help ward off these last days of winter.

Recipe and Photos copyright Brian Stafford 2019. @dulcegrasosalado

INGREDIENTS

1 Butternut squash

1 T + ½ tsp Laurel Foods Hazelnut oil

1 tsp Sea salt

¼ tsp Curry powder

¼ tsp Brown sugar

1 Yellow onion (large)

1 tsp Ginger minced

2 C Vegetable broth

1 Can (13.66 fl oz) Coconut milk

¼ tsp Chili peppers dried

¼ tsp Turmeric

INSTRUCTIONS

• Pre-Heat oven to 375°.

• Cut Butternut squash in half lengthwise. Score the squash in a crosshatch pattern to allow for oil and seasoning to cook into the squash.

• Rub squash with Laurel Foods hazelnut oil (use 1T, setting ½ tsp aside for later), sea salt, curry powder and brown sugar. Lay squash on a sheet pan to roast with crosshatching facing up.

• Roast squash for approximately 45 minutes or until squash can be pierced with a knife. When finished, set pan aside until squash is cool enough to scoop out and add to your soup pot.

• Dice yellow onion.

• In a Dutch oven or medium soup pot heat Laurel Foods hazelnut oil, (using the ½ tsp you set aside earlier) on medium high until oil starts to shimmer.  Add diced onion, minced ginger, sea salt and sauté until lightly golden in color.

• Take pan off the stove. Add vegetable broth, coconut milk, squash, turmeric and peppers to the soup pot with the onions.

• Working in batches (probably 2), puree luke warm soup in blender until smooth.

• Place soup back into your Dutch oven or soup pot and heat to desired temperature for service. (approx. 140°)

• Serve. Garnish soup with Laurel hazelnut oil drizzle, chopped roasted Laurel hazelnuts, dried chili pepper

MAKES 4 SERVINGS