Winter Squash Hazelnut Bisque
APRIL 07, 2022
By CHEF KEN
Yield: 6–8 servings
Serving size: 1 cup
Any winter squash such as Butternut, Hubbard, Japanese Hokaido or sugar pumpkins may be used to make this classic soup.
Serving size: 1 cup
Any winter squash such as Butternut, Hubbard, Japanese Hokaido or sugar pumpkins may be used to make this classic soup.
Prep Time
45 minutes
Cook Time
30 minutes
Total Time
1 hour, 15 minutes
Ingredients
- 1 cup onions, medium dice
- 1 cup carrots, medium dice
- 1 cup celery, medium dice
- 2 tablespoons ginger root, minced
- 1 tablespoon canola oil
- 6 cups winter squash, peeled, large cubes
- 7 ½ cups water or light vegetable stock
- ½ teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2 tablespoons low-sodium coconut aminos
- ½ cup toasted hazelnuts
- 1 tablespoon maple syrup
- Pinch black pepper
For garnish
- 2 tablespoons chopped toasted hazelnuts, almonds or peanuts
- 2 tablespoons chopped chives or parsley
Instructions
- Sauté onions, carrots, celery, and ginger in oil over medium heat for ten minutes.
- Add squash and sauté for five minutes longer.
- Add water or stock, toasted hazelnuts, cinnamon, nutmeg, and Low Sodium Coconut aminos. Bring to a boil and simmer for ten minutes or until the squash is tender.
- Cool soup to room temperature and then place in blender and puree until smooth. Season to taste.
- Garnish with toasted chopped hazelnuts and chopped parsley or chives,
Notes
Depending on the how sweet each batch of squash is, more or less maple syrup may be added.
Add a little juice and or zest of lemon, orange or lime. Fresh sage, rosemary, and parsley as well as other herbs could be used for a slight undercurrent of flavor.
Toasted almonds or peanuts could be used with corresponding chopped nuts to garnish.
