Roasted Soup

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Servings: 4 servings Difficulty: Intermediate
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Roasted Hubbard squash soup with hazelnuts and chives
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This hearty Roasted Hubbard Squash Soup delivers deep, earthy flavors with a luxurious, velvety texture. The Hubbard squash is roasted to concentrate its natural sweetness, then blended with aromatic garlic, coriander, and fennel seeds for a complex spice profile. A drizzle of extra-virgin olive oil adds richness, while toasted hazelnuts provide a delightful crunch on top. Fresh chives offer a sharp, herbal finish that brightens the dish. Perfect for chilly autumn or winter evenings, this vegan-friendly soup is comforting yet sophisticated. It’s an excellent make-ahead meal that tastes even better the next day as the flavors meld together. Serve it in wide bowls for an elegant presentation or as a cozy starter before a main course.

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Roasted Soup

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 servings Calories: 114.2

Description

This hearty Roasted Hubbard Squash Soup delivers deep, earthy flavors with a luxurious, velvety texture. The Hubbard squash is roasted to concentrate its natural sweetness, then blended with aromatic garlic, coriander, and fennel seeds for a complex spice profile. A drizzle of extra-virgin olive oil adds richness, while toasted hazelnuts provide a delightful crunch on top. Fresh chives offer a sharp, herbal finish that brightens the dish. Perfect for chilly autumn or winter evenings, this vegan-friendly soup is comforting yet sophisticated. It&# 226;ÂÂs an excellent make-ahead meal that tastes even better the next day as the flavors meld together. Serve it in wide bowls for an elegant presentation or as a cozy starter before a main course.

Ingredients

Directions

  1. Preheat oven to 400ðF (200ðC). Cut the Hubbard squash in half, scoop out the seeds, and cut into 1-inch chunks.
  2. Toss squash chunks with 2 tablespoons of olive oil, salt, and pepper. Arrange on a baking sheet in a single layer.
  3. Roast squash for 45-50 minutes, flipping halfway, until tender and caramelized.
  4. In a large pot, heat remaining olive oil over medium heat. Add garlic, coriander seeds, fennel seeds, and sage. Sauté for 1-2 minutes until fragrant.
  5. Add roasted squash to the pot along with the squash cooking liquid or vegetable broth. Bring to a simmer.
  6. Blend soup until smooth using an immersion blender or standard blender. Season with salt and pepper to taste.
  7. Toast hazelnuts in a dry pan until fragrant, then chop roughly. Garnish soup with hazelnuts and fresh chives before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 114.2kcal
% Daily Value *
Total Fat 8.2g13%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 4.7mg1%
Total Carbohydrate 10.1g4%
Dietary Fiber 2.9g12%
Sugars 0.3g
Protein 2.5g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If you canâÂÂt find Espelette pepper, use just a pinch of cayenne instead for a subtle heat.

The soup keeps for 3 days in the refrigerator or for 2 months in the freezer.

Yields about 10 cups.

Keywords: roasted, squash, hubbard, soup, vegan, hazelnuts, chives, garlic, coriander, fennel, sage, olive oil, mediterranean, comfort food, autumn, winter, vegetarian, dairy-free, seasonal, pureed, hearty
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