Hazelnut Squash Soup
![Hazelnut Squash Soup](https://recipeland.com/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MTcyMzQsInB1ciI6ImJsb2JfaWQifX0=--329b93e0740214b49cb2424296f41fb33e432f47/eyJfcmFpbHMiOnsiZGF0YSI6eyJmb3JtYXQiOiJqcGciLCJyZXNpemVfdG9fbGltaXQiOls4NjAsbnVsbF0sImNvbnZlcnQiOiJ3ZWJwIiwic2F2ZXIiOnsic3Vic2FtcGxlX21vZGUiOiJvbiIsInN0cmlwIjpmYWxzZSwiaW50ZXJsYWNlIjp0cnVlLCJxdWFsaXR5Ijo1MH19LCJwdXIiOiJ2YXJpYXRpb24ifX0=--4288720e597eeb129da100809b95192d1d38cc9d/orig_abebada65a9c40b1e998.jpg)
Yield
6 servingsPrep
15 minCook
30 minReady
45 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 ½ | cups |
winter squash
mashed, cooked, or 1 package frozen cooked |
*
|
1 | cup |
hazelnuts (filberts)
finely chopped |
|
½ | cup |
onions
finely chopped |
|
1 | quart |
chicken broth
or stock |
*
|
1 | x |
salt
to taste |
*
|
¼ | teaspoon |
black pepper
|
|
2 | tablespoons |
butter
or margarine |
|
2 | tablespoons |
sherry
|
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
355 | ml |
winter squash
mashed, cooked, or 1 package frozen cooked |
*
|
237 | ml |
hazelnuts (filberts)
finely chopped |
|
118 | ml |
onions
finely chopped |
|
0.9 | l |
chicken broth
or stock |
*
|
1 | x |
salt
to taste |
*
|
1.3 | ml |
black pepper
|
|
3E+1 | ml |
butter
or margarine |
|
3E+1 | ml |
sherry
|
|
Directions
Combine squash, hazelnuts, onion and broth in saucepan.
Bring to a boil; cover and simmer 30 minutes, stirring occasionally.
Stir in salt to taste, pepper, butter and sherry.
Serve with roasted hazelnuts or pumpkin seeds if desired.