Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds



Roasted Hubbard Squash Soup with Hazelnuts & Chives

Notes: 

nutrition information (per serving):
Calories (kcal): 240; Fat (g): 13; Fat Calories (kcal): 110; Saturated Fat (g): 3; Protein (g): 9; Monounsaturated Fat (g): 7; Carbohydrates (g): 29; Polyunsaturated Fat (g): 2; Sodium (mg): 180; Cholesterol (mg): 5; Fiber (g): 7;

print
Ingredients: 

3 Tbs. extra-virgin olive oil
3 large cloves garlic, peeled
1 Tbs. coriander seeds
1-1/2 tsp. fennel seeds
1-1/2 tsp. dried sage
1 small (5-1/2- to 6-lb.) Hubbard squash, halved lengthwise and seeded
2 Tbs. unsalted butter
1 large leek (white and light-green parts only), halved lengthwise and thinly sliced crosswise
2 medium carrots, peeled and cut into small dice
Kosher salt
5 cups lower-salt chicken or vegetable broth
1 bay leaf
2 tsp. fresh lemon juice
Freshly ground black pepper
1/2 cup hazelnuts, toasted, skinned, and chopped
2 Tbs. thinly sliced chives
Several small pinches Espelette pepper or cayenne


 

Comments

Anonymous's picture
To prevent automated spam submissions leave this field empty.
 

Next Recipe

Kept by

1st Keep
CapeCodBarbie's picture
CapeCodBarbie

Top Recipe Keepers





Share with Facebook