Butternut Squash Soup with Toasted Hazelnuts
November is here, which means that it's officially soup season. What better way to dust off our ladles than with some sweet and cuddly butternut squash? Darista got me the November/December 2013 issue of Simply Gluten-Free* and I was inspired by its Chipotle Butternut Squash Soup. I omitted the adobo pepper, added toasted hazelnuts, and swapped out some of the seasonings. I really like adobo but didn’t have the energy to make an extra trip to the store. It's easy to get sucked into the grocery visit vortex when you're attempting a clean eating lifestyle, so I improvise whenever possible.
Butternut Squash Soup with Toasted Hazelnuts
2 tablespoons olive oil
1 medium onion, chopped
2 medium carrots, peeled and chopped
1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
4 cups veggie broth
1/4 teaspoon sage
1/8 teaspoon Himalayan pink salt
1/8 teaspoon ground white pepper
3/4 cup hazelnuts, halved and roasted on a baking sheet at 350 for 8-10 minutes, for garnish
In a Dutch Oven or large stockpot, heat the oil over medium-high heat. Add onion and carrots and sauté for 5 minutes. Add the squash, broth, and seasonings. Bring to a boil, cover, reduce heat, and simmer for 30 minutes. In a blender, purée the soup in batches until smooth. Return to pot to reheat, and sprinkle with hazelnuts right before serving.
* I just realized that she also bought me my first ladle several years ago. Now that's a true friend.