Recipe: Roasted Butternut Squash Soup With Brown Butter, Sage and Hazelnut Cream

Serves 6.

Note: Nutty brown butter, along with toasted hazelnuts folded into whipped cream, are not only beautiful garnishes for this rich roasted squash soup, they're also ultra-flavorful. From Meredith Deeds.

• 2 (1 1/2 lb. each) butternut squashes, peeled, seeded and cut into 1-in. cubes (about 6 c.)

• 1 medium onion, cut into 6 wedges

• 2 tbsp. olive oil

• 1 tsp. salt, divided

• 1/2 tsp. freshly ground black pepper, divided

• 2 tbsp. chopped fresh sage

• 4 c. low-sodium chicken or vegetable broth

• 1/4 tsp. ground nutmeg

• 1 c. heavy whipping cream, divided

• 2 tsp. lemon juice or white wine vinegar

Directions

Preheat oven to 425 degrees. Place the squash and onion on a large, rimmed baking sheet. Add the oil, 1/2 teaspoon salt and 1/4 teaspoon pepper and toss to coat. Roast the vegetables for 35 to 45 minutes, stirring halfway through, until browned.

Heat the butter in a 5-quart Dutch oven or heavy saucepan over low heat. When the butter has completely melted, increase the heat to medium. Cook the butter, stirring, for 3 to 4 minutes, or until the milk solids in the butter are just beginning to turn golden. Add the sage and cook for another 1 to 2 minutes or until the butter is light brown. Transfer 2 tablespoons of the browned butter to a small bowl and set aside.

Add the roasted vegetables, broth, nutmeg and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to the Dutch oven with the remaining 3 tablespoons of browned butter. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 20 minutes to allow the flavors to blend. Remove from heat and let cool for 10 minutes.

Using a blender, an immersion blender or food processor, purée the soup in batches and return to the Dutch oven. (To prevent the hot soup from splattering when using a blender, fill only halfway, loosen the plastic insert in the top and cover with a dish towel.)

Meanwhile, in a medium bowl, using a whisk or an electric mixer on medium-high, whip remaining 1/2 cup cream until soft peaks begin to form. Reserve 2 tablespoons chopped hazelnuts and stir the remaining 3 tablespoons hazelnuts into the cream.

Taste the soup for seasoning. Divide among 6 soup bowls. Top with a drizzle of the reserved brown butter, a dollop of the hazelnut cream and sprinkling of hazelnuts. Serve hot.

Nutrition information per serving:

Calories380Fat31 gSodium460 mg

Carbohydrates23 gSaturated fat15 gTotal sugars6 g