Apple Butternut Squash Soup with Hazelnut Browned Butter

A puree of root veggies and apple roasted with Oregon Orchard Refined Hazelnut Oil, this autumnal soup is smooth and complex. A swirl of hazelnut browned butter adds a deep toasty flavor.

Roast

• 2 Tbsp. Oregon Orchard Refined Hazelnut Oil
  
  Oregon Orchard, Hazelnut Oil 8.5oz

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• 2 Lbs. Butternut Squash, halved and seeded
• 3 Medium carrots, chopped into quarters
• 1 Red apple, quartered
• Salt and pepper, to taste
• 4 Garlic gloves, peeled
• 1 Tbsp. Butter, divided
• 2-3 Sprigs of thyme plus more for garnish, if desired
• 1 Bay leaf

Hazelnut Browned Butter

• 1 Stick Unsalted butter
• ½ C. Oregon Orchard Dry Roasted Diced Hazelnuts
  
  Oregon Orchard Roasted Diced Hazelnuts, 12 oz

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Soup

• 2 Tbsp. Oregon Orchard Refined Hazelnut Oil
• 1 Yellow onion, chopped
• 2 Sage leaves, minced
• 4 C. (Low sodium) Chicken or vegetable stock
• Roasted veggies and apple (see above)
• ¼ C. Heavy Cream
• ¼ C. Greek Yogurt or Crème Fraîche
• Oregon Orchard Dry Roasted Diced Hazelnuts, strained from the browned butter (see above) for garnish

Directions:

1. Make the hazelnut browned butter. Melt the stick of butter in a shallow pan over medium-low heat. Swirl the melted butter frequently (careful not to burn) as the froth recedes and the milk solids fall to the bottom of the pan, 2-3 minutes. Add the Dry Roasted Diced Hazelnuts to the pan and continue swirling as the mixture browns. Just as a light golden color is achieved, remove the mixture from the heat and immediately strain.
2. Preheat oven to 375°F and line a baking sheet with parchment paper.
3. Drizzle and brush 2 Tbsp. Refined Hazelnut Oil over the root veggies and apples. Season with salt and pepper.
4. Place the squash, carrots, and apple on the parchment paper, cut side down. Place the garlic cloves inside the squash cavities, along with 1 Tbsp. of butter, thyme sprigs and the bay leaf.
5. Roast the squash, carrots, and apple for about 35 minutes, until tender (remove apple midway through as needed).
6. Remove the squash from the skin by scraping with a spoon. Set aside along with the rest of the root veggies to cool.
7. Pour 2 Tbsp. Refined Hazelnut Oil in a stock pot over medium heat. Sauté the onion until soft and translucent. Add the minced sage. Cook for another 1-2 minutes.
8. To make the soup base, add the stock to the sauté and bring to a simmer. Remove from the heat and cool slightly.
9. Using a blender and working in batches, puree the roasted veggies and apples with the soup base. Return each pureed batch to the stock pot and keep warm over low heat.
10. Stir the heavy cream into the soup and season to taste.
11. Garnish each serving with Crème Fraîche, hazelnut browned butter, and the strained Dry Roasted Diced Hazelnuts.