The Butternut Squash and Hazelnut Soup has to be made when the leaves turn from the deep green of summer to the jewelled shades of golden autumn days. Carving a Butternut Squash is in a way, the celebration of the season…
First you will find the list of the different ingredients you will need to make the Butternut Squash and hazelnut Soup that Serves 6
- 1 Butternut Squash, medium
- 1 big onion
- 1or 2 tablespoon olive oil
- 1/2 to 1 cube vegetable stock
- 1 1/4 cup milk
- 4 egg whites
- 1 pinch of cumin
- 3 1/2 Tbsp crushed hazelnuts
Now, here are the few steps you will need to follow to make the Butternut Squash and Hazelnut Soup that needs a Cooking Time of 35 minutes
Cut the squash in 4, peel and remove the seeds with a tablespoon and cut the flesh into large cubes. Peel the onion and chop. Sauté in a pan with the olive oil then add the squash and the stock cube. Pour the milk and fill with water if necessary to cover the vegetables.
Cook for about 30 minutes without cover. Whisk the egg whites with salt, pepper and a pinch of cumin until they become firm. Posh in lightly boiling water for 3 minutes, then place the cooked egg whites on a clean kitchen towel and set aside.
Mix the squash flesh until a velvety consistency and pour into bowls.
Place 1 quenelle or 1 big tablespoon of stiff egg whites on top and sprinkle with crushed hazelnuts.