Hazelnut Squash Soup

Hazelnuts do something special in this soup. Finely chopped and simmered alongside the squash, they break down into the broth and add a rich, nutty backbone that mimics the body of a cream-based puree without any actual cream. The natural oils from the hazelnuts emulsify into the broth as it simmers, creating a silky texture from nothing more than nuts and stock.

A splash of dry sherry stirred in at the end is the move that elevates this from rustic to restaurant. Sherry’s nutty, slightly sweet notes amplify the hazelnut flavor and pull the whole soup together. The butter adds a final glossy richness.

This is a low-fat starter for autumn dinners and Thanksgiving spreads. Top with a few roasted hazelnuts or pumpkin seeds for crunch, and serve with a slice of crusty bread on the side.

Chef Tips

• Use butternut, kabocha, or hubbard squash for the best flavor. Acorn works but is slightly less sweet.
• Toast the hazelnuts in a dry skillet for 3 minutes before chopping for a deeper, smokier flavor.
• Skip the chicken broth and use vegetable broth to keep it vegetarian.
• Pulse with an immersion blender for a smoother texture if you prefer a velvety finish over the rustic chunky version.

Variations

• Add 1 small peeled and chopped apple to the simmer for a sweeter, fruitier soup.
• Stir in a pinch of nutmeg, cinnamon, or smoked paprika with the salt for a warming spice profile.
• Finish with a drizzle of hazelnut oil before serving for an aromatic flourish.