Butternut Squash Soup with Hazelnuts
and Chestnuts
1 3 1/2 lb. butternut squash, halved and seeded
6 tbsp. olive oil
1 1/4 cup chopped shallots
1/2 cup dry Marsala
2/3 cup roasted chestnuts from a jar, peeled and chopped
2 cups plain soy milk
2 cups vegetable broth
1 tbsp. dry white wine
1 tsp. fresh thyme, chopped
1 tsp. fresh rosemary, chopped
1 tsp. fresh marjoram, chopped
1/2 cup hazelnuts, toasted, peeled,
chopped
Preheat oven to 375. Brush the
cut sides of the butternut squash with 2 tbsp. olive oil.
Place squash, flesh side down on a baking sheet. Roast until very tender,
about 40
minutes. Let cool a little.
Meanwhile, heat remaining 4 tbsp. olive oil in a heavy large pot over medium
heat. Add
shallots and sauté until soft, about 4 minutes. Sprinkle with salt and
pepper. Add
Marsala. Reduce heat to med-low, simmer until all the liquid evaporates
and shallots
are a deep golden brown. Add chestnuts and sauté 2 more minutes.
Remove from
heat. Scoop all the butternut squash flesh into the pot.
Working in batches, puree squash mixture in a blender, with the soy milk and
vegetable
broth until it is all smooth. Strain the soup back into the pot.
Stir in the wine and herbs.
Season with salt and pepper.
Bring the soup back to a simmer and serve with hazelnuts sprinkled on top.
