Roasted Butternut Squash Soup with Brown Butter, Sage and Hazelnut Cream

note: Note: Nutty brown butter, along with toasted hazelnuts folded into whipped cream, are not only beautiful garnishes for this rich roasted squash soup, they’re also ultra-flavorful. From Meredith Deeds.

2 (1 ½ lb. each) butternut squashes, peeled, seeded and cut into 1-in. cubes (about 6 c.)

1 medium onion, cut into 6 wedges

2 tbsp. olive oil

1 tsp. salt, divided

½ tsp. freshly ground black pepper, divided

4 tbsp. unsalted butter

2 tbsp. chopped fresh sage

4 c. low-sodium chicken or vegetable broth

¼ tsp. ground nutmeg

1 c. heavy whipping cream, divided

2 tsp. lemon juice or white wine vinegar

5 tbsp. toasted and chopped hazelnuts, divided

Directions at startribune.com

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