"Meet my new holiday soup! Heirloom Pumpkin Soup with Walnut Dukkah for La Tourangelle Artisan Oils and The Feedfeed. When I was asked to develop a holiday ready soup using these wonderful artisanal oils, I couldn’t resist. The deeply roasted and caramelized koginut squash (a new hybrid of butternut and kabocha) is done in La Tourangelle Avocado Oil, which is ideal for high heat roasting, and the soup gets finished with a drizzle of La Tourangelle Roasted Hazelnut Oil along with the walnut dukkah which takes this all to another level! I couldn’t help but add some chèvre “croutons” for their crisp creamy and tangy addition. A delicious meal in a bowl for some and a palate teasing starter for others. This one doesn’t disappoint. I recommend making a big pot full so you may freeze some to whip out when guests stop by during this fun season (and I love when they do!) or simply because the craving strikes. Even though these oils are great for the holidays, I use them all year long on all sorts of recipes. They are that versatile! Recipe is on the blog (link in profile) where I also detail suggestions for different squash/pumpkin options. One more thing, If you don’t have the time for the croutons, crumbled goat cheese on top is a delicious option. If you choose to skip the chèvre entirely, this one is vegan."
Winter Squash Soup with Hazelnut Dukkah and Chèvre
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- Recipe Card
Prep time: 30mins
Cook time: 50mins
Serves or Makes: 8-10
Recipe Card
ingredients
For the Winter Squash Soup:
- 2 1/2 pounds winter squash, cut into 1-inch thick pieces
- 1/4 cup La Tourangelle Avocado Oil
- Sprigs of fresh thyme
- Sprigs of fresh rosemary
- Sprigs of fresh sage
- Flaky sea salt, as needed
- Black pepper, freshly ground, to taste
- 2 tablespoons olive oil
- 1 medium sweet onion, chopped
- 1 medium carrot, chopped
- 1 clove garlic, finely minced
- 2 stalks celery, chopped
- 1 small parsnip, chopped
- 1 tablespoon butter
- 1 tablespoon ginger, freshly grated
- 6-8 cups vegetable stock, or water
- 1 1/2 tablespoons apple cider vinegar
- La Tourangelle Roasted Hazelnut Oil, for finishing
Method
Step 1
Preheat oven to 425F
Step 2
Spread squash slices and fresh herbs on a baking sheet, careful not to overcrowd. If lining, only use parchment. Generously coat all with avocado oil (I like to use my hands for this). Roast for about 35-40 minutes turning after 20. Keep an eye as time will vary depending upon the size of your slices. You really want the squash to caramelize and develop browned edges.
Step 3
While the squash is roasting, preheat a large heavy bottomed pot (I use a dutch oven) over medium heat. Add olive or avocado oil and sauté the onion until caramelized edges appear. Add carrot, celery, parsnip and garlic and cook until tender. Add splash of bourbon and loosen any brown bits that may have formed in the pan. Add ginger and stir all up to coat.
Step 4
Discard roasted herbs and add roasted squash along with sprigs of fresh herbs to pot and add stock or water. Bring to a simmer and allow to cook for about 15 minutes. Turn off heat and allow to cool a bit. Using a high speed (or immersion) blender and working in batches, add the soup and purée until velvety. PLEASE remember to remove lid plug and replace with clean dish towel to prevent hot splatters. Return pureed soup to pot. You will likely need to add some more liquid- adjust to suit your taste.
Step 5
Ladle hot soup into bowls, top with a generous sprinkle of dukkah (recipe below) and a drizzle (about 1 tsp) of La Tourangelle Roasted Hazelnut Oil. Float goat cheese (recipe below) and serve!
ingredients
For the Hazelnut Dukkah:
- 1/3 cup whole coriander seeds
- 3 tablespoons cumin seeds
- 3 tablespoons sesame seeds
- 1 tablespoon fennel seeds
- 1 tablespoon dried thyme
- Pinch of chili flakes
- 1/2 cup lightly toasted, skins removed hazelnuts
- 1/4 cup shelled pistachios
Step 1
Toast hazelnuts in a 325F oven in a baking dish for 15 minutes. They will be fragrant and skins will loosen. Place hot hazelnuts on a clean dish towel and allow to cool until easy to handle. Fold the towel over the nuts and rub to remove skins.
Step 2
Preheat a heavy bottomed skillet over medium heat. Add coriander, cumin and fennel seeds and agitate pan until they’re lightly toasted and fragrant, about 3 minutes. Remove from pan and allow to cool. Repeat with sesame seeds for about 2 minutes. Remove from pan.
Step 3
Add all seeds, thyme, chili flakes, flaky sea salt and fresh ground pepper to a spice grinder or small food processor (mortar and pestle fine too) and pulse until ground. Add hazelnuts and pistachios and pulse until coarsely ground.
ingredients
For the Chèvre “Croutons”:
- 1 8-ounce log goat cheese
- 1 egg, beaten
- 1/2 cup fine corn meal
- Flaky sea salt, as needed
- Black pepper, freshly ground, to taste
- 1/2 cup La Tourangelle Grapeseed Oil
Step 1
In a shallow bowl, add cornmeal and season with salt and pepper.
Step 2
Slice goat cheese into disks about ½” thick and mold with our hands to compress. Coat with egg and dredge through cornmeal to coat.
Step 3
Heat oil in a heavy bottomed over med/med-high heat until it shimmers. Add coated goat cheese and cook about 1 minute each side or until golden. Carefully remove with slotted spatula and place on a paper towel.