Butternut Squash Soup with Hazelnut Cream

Be sure to toast and skin the hazelnuts before adding them to the cream. Toasting brings out the rich flavor of the nuts and loosens the skins, which can taste bitter. Place the nuts in a dry fry pan over medium heat and toast, shaking the pan or stirring occasionally, until the nuts are fragrant, 10 to 15 minutes. Or spread the nuts in a single layer on a baking sheet and toast in a 325deg.F oven, stirring occasionally, for 10 to 15 minutes. While the nuts are still warm, wrap them in a kitchen towel and rub vigorously to remove the skins. It's OK if a few bits of skin still cling to the nuts.
Average Customer Rating:
5 out of 5
5
 out of 
5
(3 Reviews) 3
3 of 3(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Butternut Squash Soup with Hazelnut Cream
Review 1 for Butternut Squash Soup with Hazelnut Cream
5 out of 5
5 out of 5
WagnerJB
,Katy
,TX
December 21, 2012
Ability level:Intermediate
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
0points
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Simple and Tasty
December 21, 2012
Use of the prepared butternut squash from Williams-Sonoma makes this soup an easy and quick recipe for my family gatherings. We simply love it and look forward to preparing it every year!!! I do wait until the puree goes on sale though as it's expensive at full price.
Pros: Quick, Easy, Impressive, Will Make Again
Cons: Cost
Review 2 for Butternut Squash Soup with Hazelnut Cream
5 out of 5
5 out of 5
NoahsMom
Teaneck, NJ
November 16, 2010
Would You Recommend? Yes
0points
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Our Family Thanksgiving Tradition
November 16, 2010
Fabulous! This IS Autumn/Thanksgiving.
Very elegant and EVERYONE loves. Easy to make. I shop for the W-S Butternut Squash Puree in October and buy several jars. I make for Thanksgiving and give a jar with the recipe as a gifts.
Review 3 for Butternut Squash Soup with Hazelnut Cream
5 out of 5
5 out of 5
dippitydot
Novi, Michigan
April 30, 2010
Would You Recommend? Yes
+3points
3of 3found this review helpful.
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An Autumn Favorite
April 30, 2010
Butternut squash soup is a fall favorite at our house. Since squash is readily available in the fall season, I started collecting recipes a few years back. This recipe requires only a handful of ingredients and very little preparation time. The end result is incredible! This soup is identical to that served at a local high end restaurant.