Winter Squash Soup with Hazelnut Dukkah and Chèvre
I love this soup so much, I need to share a second version. This one with hazelnuts. You can cook up one large pot of soup and change it up with various options, experiment with your own, add croutons… or enjoy it simply as is! It’s one big bowl of delicious and nutritious comfort food!!!
Roasted Heirloom Pumpkin Soup with Hazelnut Dukkahand Chèvre “Croutons”
Serves 8-10 (Doubles and triples easily)
Ingredients-
2 ½ lbs (1.1 kg) winter squash* (see note), cut into wedges about 1” thick
Approx. ¼ cup La Touragnelle Avocado Oil
Several sprigs fresh thyme, sage and rosemary
Flaky sea salt
Fresh ground pepper
2 Tbs olive oil
1 medium sweet onion (9 oz., 130 gr), chopped
1 medium carrot (4 0z., 85 gr), chopped
1 clove garlic, minced (optional)
2 stalks celery (5-6 oz., 150 gr), chopped
1 small parsnip (2 oz, 55 gr), chopped
1 Tbs butter (optional)
1 Tbs grated ginger
Splash bourbon
6-8 cups vegetable stock or water
2 Sprigs fresh thyme
1 sprig fresh sage
1 ½ Tbs apple cider vinegar
Flaky sea salt
Fresh ground pepper
La Tourangelle hazelnut oil for finishing
NOTES:
*When choosing a winter squash or pumpkin variety, I recommend, but not limited to, koginut (a new hybrid of kabocha a butternut), honey nut,, kabocha, red kuri… These are not only packed with flavor and naturally sweet, the skins are thin and edible eliminating the need to peel them and they are less fibrous with creamier flesh. If shopping at your local farmers market, ask the farmers which varieties they carry and what their characteristics are. You may totally make this with butternut squash. If so, I recommend adding a chopped apple to the pot, if using pumpkin, add one sweet potato (sliced into wedges) to the roasting pan add 1-2 apples to the pot. In both cases, a splash of apple cider along with the bourbon ups it even more. Adjust cooking time as needed to attain caramelized edges as they magically add incredible depth of flavor.
*I frequently roast more squash than I will need as everyone dives in and grabs them when it come out of the oven and leftovers are wonderful to toss into salads and pastas for added variety to holiday meals.
*Roasting in avocado oil is wonderful as it has a very high smoke point, tolerating high heat very well. It’s a vegetable roasting game changer! You may also use this to sauté with delicious results. When I cook, I am heavy handed when using good oils as I prefer the results, flavor and appreciate the health benefits.
*Bourbon may be replaced by Sherry or apple cider.
*Dukkah may be made a few days in advance and stored in an airtight glass jar. If refrigerated, it will keep for about 1 month. Each blend varies from kitchen to kitchen, family to family. Feel free to adjust ingredients to suit your taste.
*Goat cheese croutons make this soup more a meal. If they’re one step too many for the holidays, skip them but be sure to revisit them when you’re not pressed for time! You will also love them on salads.
*You may skip the dukkah and garnish with whatever you like, or nothing at all. My kids live this soup simply topped with crispy croutons and serves with crusty sourdough alongside. You may also spread some chèvre on small crostini and float them!
IMPORTANT***When puréeing hot liquid, remove plug from blender lid, so steam may release, and replace with a clean dish towel to prevent hot splattering. It’s ideal to allow the soup to cool to a safe temperature before creating the purée
(Process photos may be found on the related post.)
Method-
1- Preheat oven to 425F
2- Spread squash slices and fresh herbs on a baking sheet, careful not to overcrowd. If lining, only use parchment. Generously coat all with avocado oil (I like to use my hands for this). Roast for about 35-40 minutes turning after 20. Keep an eye as time will vary depending upon the size of your slices. You really want the squash to caramelize and develop browned edges.
3- While the squash is roasting, preheat a large heavy bottomed pot (I use a dutch oven) over medium heat. Add olive or avocado oil and sauté the onion until caramelized edges appear. Add carrot, celery, parsnip and garlic and cook until tender. Add splash of bourbon and loosen any brown bits that may have formed in the pan. Add ginger and stir all up to coat.
4- Discard roasted herbs and add roasted squash along with sprigs of fresh herbs to pot and add stock or water. Bring to a simmer and allow to cook for about 15 minutes. Turn off heat and allow to cool a bit. Using a high speed (or immersion) blender and working in batches, add the soup and purée until velvety. PLEASE remember to remove lid plug and replace with clean dish towel to prevent hot splatters. Return pureed soup to pot. You will likely need to add some more liquid- adjust to suit your taste.
Hazelnut Dukkah
Makes 1 ½ cups
Ingredients-
1/3 cup whole coriander seeds
3 Tbs cumin seeds
3 Tbs sesame seeds
1 Tbs fennel seeds
1 Tbs dried thyme
Pinch of chili flakes
½ cup hazelnuts, lightly toasted, skins removed*
¼ cup shelled pistachios
NOTE:
*Toast hazelnuts in a 325F oven in a baking dish for 15 minutes. They will be fragrant and skins will loosen. Place hot hazelnuts on a clean dish towel and allow to cool until easy to handle. Fold the towel over the nuts and rub to remove skins.
Method-
1- Preheat a heavy bottomed skillet over medium heat. Add coriander, cumin and fennel seeds and agitate pan until they’re lightly toasted and fragrant, about 3 minutes. Remove from pan and allow to cool. Repeat with sesame seeds for about 2 minutes. Remove from pan.
2- Add all seeds, thyme, chili flakes, flaky sea salt and fresh ground pepper to a spice grinder or small food processor (mortar and pestle fine too) and pulse until ground. Add hazelnuts and pistachios and pulse until coarsely ground.
Chèvre “Croutons”
Ingredients-
1-8oz log goat cheese
1 egg, beaten
½ cup fine corn meal
Flaky sea salt
Fresh ground pepper
½ cup+ La Tourangelle grape seed oil (I prefer grape seed oil as it’s flavorless)
Method-
1- In a shallow bowl, add cornmeal and season with salt and pepper.
2- Slice goat cheese into disks about ½” thick and mold with our hands to compress. Coat with egg and dredge through cornmeal to coat.
3- Heat oil in a heavy bottomed over med/med-high heat until it shimmers. Add coated goat cheese and cook about 1 minute each side or until golden. Carefully remove with slotted spatula and place on a paper towel.
Assembly-
Ladle hot soup into bowls, top with a generous sprinkle of dukkah and a drizzle (about 1 tsp) of La Touragnelle hazelnut oil. Float goat cheese and serve!
Enjoy and happy holidays!!!♥️
This post is not sponsored.
