Butternut Squash Soup with Hazelnut Gremolata
Crisp croutons add textural contrast to this velvety butternut squash soup, and an Italian-inspired gremolata made with toasted hazelnuts lends a bright, refreshing note. A satisfying lunch on a cold autumn day, the soup also makes a beautiful start to a Thanksgiving feast. The soup, croutons and gremolata can all be made up to two days in advance (just reheat the soup gently in a saucepan), but wait until just before serving to combine them. For an even quicker, easier version of this recipe, just prepare our Butternut Squash Bisque according to the package instructions and top with the croutons and gremolata as directed.
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Ingredients
For the croutons:
- 1 small loaf crusty sourdough bread, about 12 oz. (375 g), torn into 1-inch (2.5-cm) pieces
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter
- Kosher salt
For the soup:
- 2 large butternut squashes, each 1 1/2 to 2 lb. (750 g to 1 kg)
- 6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter
- 2 yellow onions, chopped
- 4 fresh sage leaves, chopped, plus more leaves for garnish (optional)
- 6 cups (48 fl. oz./1.5 l) chicken or vegetable broth
- Kosher salt and freshly ground pepper
- Pinch of ground nutmeg, if needed
- Pinch of sugar, if needed
For the gremolata:
- 1/3 cup (2 oz./60 g) chopped toasted hazelnuts
- 1 cup (1 oz./30 g) fresh flat-leaf parsley leaves
- Grated zest and juice of 1 lemon
- 2 garlic cloves, minced
- Extra-virgin olive oil as needed
- Kosher salt
Directions
Preheat an oven to 325°F (165°C).
To make the croutons, place the bread in a large bowl. In a small fry pan over medium heat, melt the butter. Reduce the heat to medium-low and cook, stirring frequently, until the butter is toasty brown and smells nutty, about 5 minutes, watching the butter carefully at the end to prevent it from burning. Pour the butter over the bread and stir until evenly coated. Season with 1/8 tsp. salt.
Spread the bread in a single layer on a baking sheet and bake until the croutons are light golden brown, about 20 minutes, tossing the bread pieces once halfway through the baking time. The croutons should be crisp on the edges but still give a little when pinched with your fingers. Taste and season with more salt if desired. Set aside. (The croutons can be stored, covered, at room temperature for up to 2 days.)
Increase the oven temperature to 400°F (200°C).
To make the soup, prick each squash several times with the tip of a knife. 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 1 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 squash is roasting, make the gremolata: In a food processor, combine the hazelnuts, parsley, lemon zest and garlic. Pulse until the hazelnuts are about the size of sunflower seeds, the parsley is minced and the mixture is just combined. Transfer to a bowl. Stir in the lemon juice and enough olive oil to make a thick sauce. Season with salt. Set aside, or cover and refrigerate until ready to use, up to 2 days.
To finish the soup, in a saucepan over low heat, melt the butter. Add the onions and chopped 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. Alternatively, pass the soup through a food mill placed over the pan. Reheat gently over medium-low heat. Season with salt and pepper. Taste the soup and add the nutmeg and sugar if a little more sweetness is desired.
Ladle into warmed bowls and top with the croutons and gremolata, dividing them evenly. Garnish with additional sage leaves, if desired, and serve immediately. Serves 8.
Williams Sonoma Test Kitchen