Creamy Butternut Squash and Hazelnut Soup

Creamy Butternut Squash and Hazelnut Soup

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Today’s recipe comes from a great food blogger, Vohn (short for Siobhan) of Vohn’s Vittles .  There are some complicated elements to the recipe, as it includes homemade Hazelnut milk, so it’s a recipe for those keen to go into a bit more depth with their cooking :)

Vohn suggests this recipe as a great way to deal with a butternut squash which has possibly seen better days.  She also recommends leaving the skins on for cooking, which pleased me greatly – one less squash to peel is a good thing.

Anyway, here’s the recipe – and we’d love to hear from anyone who gets round to trying it out.

Creamy Butternut Squash and Hazelnut Soup

What you need

– 1 red onion, sliced
– 1 tsp oil (I use cold-pressed rape-seed oil but use whatever is local to you)
– 1 butternut squash, chopped (skin on*)
– 2 cloves garlic, sliced
– ¼ pint hazelnut milk
– 2 tbsp hazelnut meal, or 1 tbsp chopped hazelnuts
– ½ pint vegetable stock
– salt and pepper
– freshly chopped herbs to serve

What to do

‘Heat the oil over a medium heat, add the onion and fry for a minute. Add the squash and fry for a couple of minutes until it is lightly charred on all sides. Add the remaining ingredients, bring to the boil and then cover and simmer for 15-20 minutes until the squash is tender. Liquidise, adjust seasoning and serve topped with some freshly chopped herbs – I like chives or coriander on top.

*By the way, I always leave the skin on my butternut squash.  It makes it much quicker and easier to prepare the dish.  The skin adds extra flavour and nutrients and the whole thing gets blitzed before serving anyway, so it is unnoticeable in the end.

The hazelnut milk makes the soup so creamy that you’d never guess it was vegan! I love the flavour combination of the butternut squash and the hazelnut, especially with lots of freshly ground black pepper.’