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The patty pan squash is one of autumn's hidden treasures. This velvety soup combines the natural sweetness of squash with rich, toasted hazelnuts for a sophisticated yet comforting dish that's perfect for cooler evenings.
A Silky Hazelnut and Squash Soup
Sometimes the simplest recipes yield the most memorable results. This elegant soup proves that point perfectly. The secret lies in the ground hazelnuts, which add a subtle depth and nutty complexity to the natural sweetness of the squash.
Essential Ingredients
- 1 medium patty pan squash Choose one that feels heavy for its size
- 2/3 cup heavy cream For luxurious smoothness
- 1 clove garlic Adds subtle depth
- 2 shallots For a gentle onion flavor
- 1/2 cup ground hazelnuts The key to this soup's unique character
- 1/4 to 1/3 cup milk To adjust consistency
- Five peppercorn blend For aromatic finish
- Salt and pepper To taste
Preparation Method
- Initial Preparation
- Wash and cut the squash into chunks, removing seeds. Place in boiling water and simmer covered for 20 minutes until tender.
- Texture Decision
- Once cooked, drain well. The skin can be removed for a smoother texture. Transfer to blender.
- Building Flavors
- Add cream, minced garlic, chopped shallots, ground hazelnuts and milk. Season with salt and pepper.
- Blending
- Puree until desired smoothness is achieved. Add reserved cooking liquid if needed to thin.
- Serving
- Pour into warmed bowls and finish with freshly ground peppercorn blend.
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Professional Tips
For best results, garnish with house-toasted hazelnuts and a drizzle of hazelnut oil. When working with the squash skin, ensure thorough blending for the smoothest possible texture while maintaining the vegetable's authentic flavor.
Recipe Tips
- → Do you need to peel the squash before cooking?
- You don’t have to peel it raw. It’s much easier to remove the skin after it’s cooked and softened.
- → Can you leave the squash skin in the soup?
- While the skin adds more of a nutty flavor, it’s best to remove it for this soup to avoid any unwanted grainy bits.
- → How can I adjust the soup’s thickness?
- You can tweak the texture by adding more milk or some of the cooking water. Adjust it based on how thick or thin you want it.
- → How do you know when the squash is cooked through?
- You’ll know it’s done when the flesh feels soft. Test it with the tip of a knife—it should slide in easily.
- → Can this soup be made ahead of time?
- It’s at its best when served right away. The creamy texture and warmth are perfect for enjoying the fresh flavors.