With all the beautiful butternut and pumpkins surrounding us this month, the squash, mushroom, and hazelnut soup is one of my favourite October dishes to prepare.It is delicious and results in such a beautifully fall coloured soup. Besides, I know a lot of you are always looking for ways to cook butternut squash these days, so… look no further!
Adding the tenderness of the mushrooms and the crunchy and scrumptious flavour of hazelnuts will make this soup as one of your favourites this fall. Actually these two ingredients are the secret that sets this dish apart from all the other fall soups.
It’s one of my favourites so this is why I decided to prepare it while I was on assignment in Moradas no Ulla the first week of the new season. The kitchen there is great there and had everything I could need to prepare this squash, mushroom, and hazelnut soup that I hope you will enjoy!
400 gr butternut squash (3 ½ cups)
1 big leek
1 medium potato
2 tbsp extra virgin olive oil or 15 gr (1 tbsp) unsalted butter
2 handful mushrooms
One handful hazelnuts
Salt to taste
Water or vegetable stock
Peel all the vegetables and cut into cubes the butternut and the potato, and slice the leek. Place them in a pot, add the olive oil and cook over medium heat for a few minutes removing all the time. Then fill with enough water or stock to reach the level of the veggies. Add salt to taste and bring all to a simmer for 30 minutes. Meanwhile in a pan lightly fry the mushrooms and later the hazelnuts.
When the soup it’s done, blend and then purée it. Serve in soup plates or bowls, add the mushrooms and hazelnuts on top, and… buon appetito!
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