Butternut Squash Soup With Hazelnut Cream - cooking recipe

Ingredients

1/3 cup heavy cream
2 tablespoons finely chopped toasted hazelnuts
salt & freshly ground black pepper, to taste
2 tablespoons unsalted butter
1 yellow onion, chopped
2 cups unsalted chicken stock, warmed (plus more as needed)
1 (17 ounce) jar butternut squash, puree
freshly grated nutmeg, to taste

Preparation

In a saucepan over medium heat, warm the cream until steam starts to rise.
Remove from the heat, add the hazelnuts and let cool.
Season with salt and pepper.
Refrigerate for 1 hour.
In a soup pot over medium heat, melt the butter.
Add the onion and saute, stirring occasionally, until tender and translucent, 4 to 6 minutes.
Add the 2 cups stock and the squash puree and bring to a simmer, stirring, then reduce the heat to medium-low.
Cook, stirring, for 12 to 15 minutes.
Using a blender or stick blender, puree the soup, adding more stock if the soup is too thick.
Season with salt, pepper and nutmeg.
Whisk the hazelnut cream until lightly foamy.
Ladle the soup into 4 bowls and garnish with the hazelnut cream.