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.
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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
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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