Butternut Squash Soup With Hazelnut Cream

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
183
FAT
52%
CHOL
21%
SOD
3%

Comments

Dee-lish!
3662081a4804   •  12 Dec   •  Report
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Ingredients for 4 servings

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, &nbsp plus more as needed

1 jar (17 oz.) butternut squash puree

Freshly grated nutmeg, to taste

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