A few prosaic days
A little this side of the snow
And that side of the haze. Emily Dickinson

Its official, Autumn has arrived. And to make a quick start of it today’s recipe is a simple butternut squash cream, with a hint of leek and hazelnut.
Ingredients
4 tbsps. Olive oil ½ onion finely chopped 1 leek 500 g butternut squash, diced 500 ml vegetable or chicken broth 150 ml heavy cream Some crushed hazelnutsDirections
Heat oil in a big sauce pan, slowly brown the onions and leek. Add the squash and cook for 8 to 10 minutes, stirring occasionally, until it begins to be soft and golden. Pour in broth and add salt to taste. Let it simmer for 10 minutes until the squash is very soft. Add cream and blend. Serve with some hazelnuts on top.
Enjoy!
Emily Dickinson eh – very lovely! As is your recipe – we´re starting to get back into soups now too, it´s that time of year 🙂 Lovely photo…
Thanks Chica! Yes, both are lovely (I guess Emily’s poetry a bit more 😉 )
this does sound good and i am picking butternuts now.. love the hazelnuts on tops too.. c
Thanks Cecilia! How lucky you are to be able to grown your own veggies… Well, enjoy the harvest and the soup if you decide to try it. 😉
For me, squash soup screams “Fall!” Yours here, garnished with hazelnuts, looks delicious.
Thanks Jhon! I’m glad you like this recipe.
What a beautiful and simple soup, perfect for autumn!
Thanks Stefani, fall is here so better be prepare 😉 I’m glad you liked and hope you keep visiting.
The addition of the crushed hazelnuts did it for me. Great recipe!
thanks sports! I’m glad you liked.