Rating: 5 stars
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  • 1 Rating
Source: Midwest Living


Recipe Summary

1 hr 45 mins


Ingredient Checklist


Instructions Checklist
  • Halve squash lengthwise; remove seeds. Place, cut sides up, in a shallow baking dish. Bake in a 400 degree F oven for about 1 hour or until soft. (Don't add water.) Scoop out pulp; set aside.

  • In a large saucepan, cook onion in butter until tender. Stir in squash and the 1/2 cup hazlenuts. Stir in broth. Cook over medium-low heat for 30 minutes.

  • Transfer about 1/4 of the soup to a blender container. Cover; blend until smooth. Repeat with remaining soup. Return to saucepan. Stir in cream. Season with salt, white pepper, and nutmeg. Bring just to boiling. Remove from heat. Strain mixture through a sieve, if you like. Season to taste.

  • To serve, ladle into individual bowls. Top with a dollop of sour cream and some of the remaining chopped hazelnuts. Makes 8 to 10 side-dish servings.


If you like, substitute acorn squash or fresh pumpkin for the butternut squash. You can use almonds, walnuts, black walnuts or pecans instead of hazelnuts.

Nutrition Facts

294 calories; fat 26g; cholesterol 56mg; saturated fat 12g; carbohydrates 13g; insoluble fiber 4g; protein 5g; vitamin a 1164.2RE; vitamin c 12.4mg; sodium 688mg; calcium 90.9mg; iron 1.1mg.