Roasted Hubbard Squash Soup with Hazelnuts and Chives

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If you can't find Espelette pepper, use just a pinch of cayenne instead. The soup keeps for 3 days in the refrigerator or 2 months in the freezer.

Submitted by alpa
Published on February 7, 2020
Recipe Placeholder Image
Prep Time:
25 mins
Cook Time:
1 hr 45 mins
Total Time:
2 hrs 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

  • 2 tablespoons extra-virgin olive oil

  • 3 large cloves garlic, peeled

  • 1 tablespoon coriander seeds

  • 1 ½ teaspoons fennel seeds

  • 1 ½ teaspoons dried sage

  • 1 (6 pound) hubbard squash, halved lengthwise and seeded

  • 2 tablespoons unsalted butter

  • 1 large leek, halved lengthwise and thinly sliced crosswise

  • 2 medium carrots, diced

  • 1 pinch kosher salt

  • 5 cups low-sodium chicken broth

  • 1 teaspoon kosher salt

  • 1 bay leaf

  • 2 teaspoons fresh lemon juice

  • freshly ground black pepper

  • ½ cup toasted hazelnuts, chopped

  • 2 tablespoons thinly sliced fresh chives

  • 3 pinches Espelette pepper powder

Directions

  1. Position a rack in the center of the oven and preheat to 400 degrees F (200 degrees C). Line a heavy-duty rimmed baking sheet with parchment paper.

  2. Combine olive oil, garlic, coriander seeds, fennel seeds, and sage in a mortar; pound with a pestle until consistency is like a coarse paste. Rub spice mixture on the cut-sides of the squash halves. Place squash onto the prepared baking sheet with cut-sides down.

  3. Roast in the preheated oven until tender and easily pierced with a fork, about 1 hour. Remove from oven, turn cut-sides up, and cool until easily handled. Scrape insides of squash into a bowl; you should have about 5 cups.

  4. Melt butter in a 5-quart Dutch oven over medium heat. Add leek, carrots, and a pinch of salt. Cook, stirring occasionally, until leek is softened, 8 to 10 minutes. Add reserved squash, chicken broth, 1 teaspoon salt, and bay leaf. Increase heat to high and bring to a boil. Reduce heat to low, cover, and cook until soup's flavor has developed, about 30 minutes.

  5. Remove and discard bay leaf. Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Add lemon juice and season with salt and pepper. Garnish with hazelnuts, chives, and Espelette pepper.

Tips

Cook's Note:

Vegetable broth can be used in place of chicken broth.

Nutrition Facts (per serving)

282 Calories
14g Fat
37g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 282
% Daily Value *
Total Fat 14g 17%
Saturated Fat 4g 18%
Cholesterol 10mg 3%
Sodium 400mg 17%
Total Carbohydrate 37g 13%
Dietary Fiber 2g 8%
Total Sugars 2g
Protein 11g 22%
Vitamin C 43mg 48%
Calcium 89mg 7%
Iron 3mg 14%
Potassium 1257mg 27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.