ROASTED HAZELNUT AND BUTTERNUT SQUASH SOUP
Read all directions all the way through carefully.
1 med. butternut squash (acorn squash or fresh pumpkin)
1 sm. onion, chopped
1/4 cup Prima Olive's Cranberry Walnut Extra Virgin Olive Oil
1/2 c. whole roasted hazelnuts (almonds, walnuts, or pecans)
1 qt. chicken broth
1 c. whipping cream
Fresh grated nutmeg
1 c. dairy sour cream
1/4 c. coarsely chopped roasted nuts
Pre heat oven to 375
Halve squash lengthwise; remove seeds. Scoop out pulp. Evenly place in a shallow baking dish.Drizzle Prima's Cranberry Walnut EVOO over all squash salt and pepper. Bake in oven about 1 hour or until soft.Placed chopped onion in a baggie and drizzle with Prima's Cranberry Walnut Extra Virgin Olive Oil. Add to squash half way through baking .Don't add water. Place hazelnuts on tin foil and bake in oven at the same time you add onion. Chop nuts. In a large pot add squash, onions, nuts(reserve 3 TBL)broth, salt ,pepper, nutmeg. Cook over medium low heat for 30 minutes..Using a hand blender( or food processor) blend until smooth.You may need to do this in small batches if using a food processor).Return to saucepan if using a food processor. Stir in cream. Bring just to boiling. Remove from heat. Season to taste. Ladle into bowls, topping with a dollop of sour cream and some of remaining nuts. 8 to 10 servings.