Roasted Hubbard Squash Soup with Hazelnuts & Chives

(recipe from Fine Cooking magazine)

3 Tbsp. olive oil
3 large cloves garlic, peeled
1 Tbsp. coriander seeds
1 1/2 tsp. fennel seeds
1 1/2 tsp. dried sage
1 small (5 1/2-6 lbs.) Hubbard squash, halved lengthwise and seeded
2 Tbsp. unsalted butter (I used coconut oil)
1 large leek (white and light-green parts only), halved lengthwise and thinly sliced crosswise
2 medium carrots, peeled and cut into small dice
Kosher salt
5 cups vegetable broth
1 bay leaf
2 tsp. fresh lemon juice
Freshly ground black pepper
1/2 cup hazelnuts, toasted, skinned, and chopped
2 Tbsp. thinly sliced chives
Several small pinches Espelette pepper or cayenne

Position a rack in the center of the oven and heat the oven to 400F.  Line a heavy-duty rimmed baking sheet with parchment.

In a mortar and pestle, pound the oil, garlic, coriander seeds, fennel seeds, and sage until they resemble a coarse paste.  Rub the spice mixture on the flesh of the squash halves.  Set them cut side down on the prepared pan and roast until tender when pierced with a fork, about 1 hour.

Let cool, cut side up.  When cool enough to handle, scrape the flesh away from the rind - you'll need about 5 cups.

Melt the butter in a 5- to 6-quart Dutch oven over medium heat.  Add the leek, carrots, and a big pinch of salt and cook, stirring occasionally, until the leek is softened, 8 to 10 minutes.  Add the squash, broth, bay leaf, and 1 tsp. salt and bring to a boil over high heat.  Reduce the heat to a low simmer, cover, and cook for 30 minutes to develop the soup's flavor.

Remove the bay leaf and allow the soup to cool slightly.  Puree the soup in batches in a blender.  Return the soup to the pot and add the lemon juice.  Season to taste with salt and pepper.  Garnish with the chopped hazelnuts, chives, and Espelette or cayenne pepper.

(Nice flavor.  The recipe is a bit involved, and I followed all of the steps, but I wonder if  the grinding of the spices to rub on the roasting squash is necessary - perhaps just add the spices into the soup along with the broth?  Also, the hazelnuts add an interesting element, but I think could just as well be left out, as they are only garnish.)