Roasted Butternut Squash Soup
2 large butternut squashes (1.5-2 lb each)
1/2 cup (2 oz) hazelnuts
6 tablespoons butter or olive oil
2 yellow onions, chopped
8 fresh sage leaves, shredded
6 cups chicken or vegetable stock
Salt and pepper to taste
Ground nutmeg to taste, if needed
Pinch of sugar, if needed
Preheat oven to 400 degrees F. Prick each squash with the tip of a knife so it won't explode when it bakes. Place the whole squashes on a baking sheet and roast until they feel somewhat soft to the touch and a knife penetrates the skin easily, about one hour. Remove from the oven and, when cool enough to handle, cut in half lengthwise and remove and discard the seeds and fibers. Scoop out the pulp into a bowl and set aside.
While the squashes are cooling, reduce the oven temp to 350 degrees F. Spread the hazelnuts on a baking sheet and toast until fragrant and the skins have loosened, about 10 minutes. Remove from the oven and, while still warm, place the nuts in a kitchen towel. Rub the towel vigorously to remove the skins; do not worry if small bits of skin remain. Chop and set aside.
In a saucepan over low heat, melt the butter. Add the onions and half of the sage and cook, stirring occasionally, until the onions are tender and translucent, 8 to 10 minutes. Add the stock and squash pulp, raise the heat to high, and bring to a boil. Reduce the heat to low and simmer for a few minutes to combine the flavors. Remove from the heat. Working in batches, puree the soup in a blender or food processor. Return to a clean saucepan. Alternately, pass through a food mill placed over the pan.
Reheat gently over medium-low heat. Season with salt and pepper. If the squash is starchy rather than sweet, a little nutmeg will help. If the nutmeg doesn't give the proper flavor balance, add a pinch of sugar. Ladle into warmed bowls and garnish with the hazelnuts and the remaining sage. Serve at once.
From twosmallfarms.com, a CSA located near Watsonville, CA.