Roasted Hubbard Squash Soup With Hazelnuts & Chives

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

2 medium carrots, peeled and cut into small dice

3 large cloves garlic, peeled

5 cups lower-salt chicken or vegetable broth

1 bay leaf

1 small (5-1/2- to 6-lb.) Hubbard squash, halved lengthwise and seeded

1-1/2 tsp. dried sage

Several small pinches Espelette pepper or cayenne

1/2 cup hazelnuts, toasted, skinned, and chopped

1 large leek (white and light-green parts only), halved lengthwise and thinly sliced crosswise

1 Tbs. coriander seeds

2 Tbs. unsalted butter

2 tsp. fresh lemon juice

Freshly ground black pepper

3 Tbs. extra-virgin olive oil

Kosher salt

1-1/2 tsp. fennel seeds

2 Tbs. thinly sliced chives

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