Login to Save Like

Ingredients

• 1⁄3 cup heavy cream
• 2 Tbs. finely chopped toasted hazelnuts
• Salt and freshly ground pepper, to taste
• 2 Tbs. unsalted butter
• 1 yellow onion, chopped
• 2 cups unsalted chicken stock, warmed,
  plus more as needed
• 1 jar (17 oz.) butternut squash puree
• Freshly grated nutmeg, to taste

Description

Be Sure To Toast And Skin The Hazelnuts Before Adding Them To The Cream. Toasting Brings Out The Rich Flavor Of The Nuts And Loosens The Skins, Which Can Taste Bitter. Place The Nuts In A Dry Fry Pan Over Medium Heat And Toast, Shaking The Pan Or Stirring

Williams-Sonoma