Roasted Butternut Squash Soup

Ingredients: 2 cups butternut squash, peeled, seeded and chopped,2 tablespoons olive oil,Salt and pepper, to taste,1/4 cup hazelnuts, roasted and chopped,1/2 medium onion,2 cloves garlic,1 teaspoon fresh sage, diced,2 cups vegetable broth (or chicken broth),1 pinch red pepper flakes,Sour cream, for garnish
Instructions:

1. Preheat oven to 375 degrees F.
2. Spread butternut squash tossed in olive oil and season with salt and pepper on a baking sheet, cover in foil and bake for about 30 minutes, or until tender.
3. Remove the foil for and roast for an additional 5 minutes.
4. On a separate sheet, spread out the hazelnuts and roast for about 7 minutes at about 350 degrees F.
5. Transfer the nuts to a colander and use a tea towel rub off the skins. Using a food processor, blend fine.
6. In a stock pot, saute the onions in remaining olive oil until they are translucent, about 3 minutes.
7. Add garlic, sage, and blended hazelnuts and stir an additional 1-2 minutes.
8. Add the butternut squash and broth. Bring to a simmer, stirring, and cook for about 5 minutes.
9. Let the soup cool and then pure it in a blender or food processor.
10. Return to the pot and season with red pepper flakes, salt, and pepper.
11. Serve with a garnish of sour cream.

Source