Although it may feel just a touch too warm for soup, with the first day of Fall upon us, this comforting concoction somehow just seems to be right for the season.
BUTTERNUT SQUASH SOUP WITH HAZELNUT GREMOLATA
2 tablespoons unsalted butter
2 tablespoons olive oil plus 1/3 cup, divided use
3 cups chopped onion
1 (5-pound) butternut squash, peeled, seeded and cut into chunks
9 cups chicken broth
3/4 cup cream
2 teaspoons salt, divided
1 teaspoon freshly ground black pepper
3/4 cup chopped fresh parsley
2/3 cup hazelnuts, toasted, husked and chopped
2 teaspoons finely grated orange zest
1 clove garlic, minced
In a large pot, heat butter and 2 tablespoons of olive oil over medium-high heat. Add onion and butternut squash. Cook, stirring occasionally, for 10 minutes, or until onions are translucent and begin to brown. Add chicken broth. Bring to a boil, reduce heat to a simmer and cook, uncovered, for 40 minutes, stirring occasionally. Remove from heat, let cool for 10 minutes.
Blend soup until smooth. Add cream, 1 1/4 teaspoons salt, and pepper. Cook over medium heat for 10 minutes, stirring occasionally.
In the work bowl of a food processor, combine parsley, 1/3 cup olive oil, hazelnuts, orange zest, garlic and remaining 3/4 teaspoon salt, pulse until combined. Ladle soup into mason jars, top with parsley mixture.
Recipe adapted from Southern Lady, September/October 2011