The Haute Kitchen

Roasting the Butternut Squash first really brings out the sweetness and the flavor melds beautifully with the tang of the Bleu Cheese and the toastiness of the Hazelnuts. This soup is great served with some crusty bread and a spinach salad, or as a starter for a warming winter meal.

This recipe makes a pretty big batch, which is good since this soup is even better the next day after the flavors have had a chance to blend.

Stuff:

• 1 2-3lb. Butternut Squash (roasting instructions to follow)
• 2 quarts good Chicken stock (we used homemade)
• 1 cup dry White Wine
• 1 Medium Onion, chopped
• 1 Garlic Clove, crushed or finely chopped
• 12 Fresh Sage leaves, torn
• 1 Tbsp chopped fresh Rosemary
• olive oil
• salt & pepper to taste
• Fresh crumbled Bleu Cheese and chopped toasted Hazelnuts for garnish

Roasting Butternut Squash:

• Preheat the oven to 350° F
• Drizzle a sheet pan with Olive Oil and sprinkle it with salt & pepper
• Thoroughly wash the outside of the squash and halve it lengthwise. You can seed it now or wait till it’s done roasting, it doesn’t really matter
• Place the squash cut side down on the pan and roast it until the thickest part can be easily pierced with knife
• Let it cool enough to handle, then peel it and cut it into 1 inch chunks or so

For the Soup:

• Over medium heat saute the Onion until it starts to turn clear
• Add the Garlic, Sage, and Rosemary and cook for about a minute
• Add the Squash, Wine, and Chicken Stock
• Season to taste with Salt & Pepper
• Simmer the soup for 15 minutes or so to let the flavors blend
• Working in batches, carefully scoop some of the soup into a blender and puree it (don’t fill the blender more than half full or hot soup will come flying out the top!!). Or, better yet, go get a Hand Blender and puree it right in the pot. We’ve had a cheapo $20 one for years that’s served us well.
• Ladle the soup into bowls and top with crumbled Bleu Cheese and a sprinkle of chopped toasted Hazelnuts