Straight from the Earth

BUTTERNUT SQUASH SOUP with HAZELNUTS

This is a beautiful, nutritious, and delicious creamy soup that I make often, especially in the fall when local squash are being harvested. The addition of the sautéed tart apple gives it an especially good flavor. Our Double-Roasted Maple-Spiced Hazelnuts are a delicious topping, but if you don’t have time to make them, toasted hazelnuts work just fine. The drizzle of hazelnut oil adds a nutty richness to the soup and makes it extra special. —MYRA

Serves 4

3 tbsp extra-virgin olive oil

1 medium yellow onion, chopped

2 large garlic cloves, coarsely chopped

6 cups/780 g peeled large-dice butternut squash

1 large tart apple (such as Pippin or Granny Smith), peeled, large dice

Salt

Freshly ground black pepper

1 qt/960 ml Easy Vegetable Stock (page 76) or low-sodium vegetable broth

Toasted hazelnut oil for drizzling

¹/₂ cup/70 g Double-Roasted Maple-Spiced Hazelnuts (page 111) or hazelnuts, toasted (see page 117) and coarsely chopped

Heat 2 tbsp of the oil in a large pot on medium heat. Add the onion and sauté until it begins to soften, about 5 minutes. Add the garlic and sauté for another minute. Turn up the heat to medium-high, stir in the squash, apple, and the last 1 tbsp of the oil. Sauté until the apples just begin to soften, 8 to 10 minutes. Sprinkle with ¹/₂ tsp salt and a pinch of pepper. Stir thoroughly, then add the stock, turn the heat to high, and cover just until it begins to boil. Turn the heat to low and continue to simmer, covered, for 25 to 30 minutes, until the squash is soft when pierced with a fork.

Blend the soup with an immersion blender right in the pot, or let it cool until it’s safe to handle and blend in a food processor or blender, and then return to the pot to reheat. Season with salt and pepper.

Serve the soup hot, topped with a drizzle of hazelnut oil and sprinkled with 2 tbsp of the hazelnuts.