Squash and Hazelnut Soup (Print Version)

# Ingredients:

01 - 1 squash (pâtisson).
02 - 50 g hazelnut powder.
03 - 2 shallots.
04 - 1 clove of garlic, chopped.
05 - 20 cl light cream.
06 - 5–10 cl milk.
07 - Pepper.
08 - Salt.
09 - A 5-pepper mix.

# Let's Cook:

01 - Bring a big pot of water to a boil. Clean and dry the squash first. Cut it into thick slices, then scoop out the seeds.
02 - Add the squash pieces into the boiling pot. Cover it up and let everything cook for 20 minutes.
03 - Check if it's soft enough by poking it with a knife. Peel off the skin and toss the flesh into a blender.
04 - Mix the squash with the light cream, hazelnut powder, milk, and the minced garlic and shallots. Add some salt and pepper for flavor.
05 - Serve it warm in bowls. Sprinkle a bit of the 5-pepper mix on top to make it look and taste fancy!

# Tips:

01 - The squash's skin gives a stronger nutty taste, but it might leave some grainy bits in the soup.
02 - If you’d like a thinner soup, pour in some of the cooking water while blending.

Back