Rapunzels Hazelnut Squash Soup

Sara Andrea

By
@Sara_Andrea

I made this soup at a Tangled Party and it was such a hit! This is a time consuming recipe but totally worth it.


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Rating:

Comments:

Serves:

8+

Method:

Stove Top

Ingredients

2 lb
butternut squash seeded an cut into 6 sections
1 lb
parsnips, peeled and chopped
1
green apple cored peeled and cut up
2 Tbsp
olive oil
3 sprig(s)
fresh thyme
1
yellow onion thinly sliced
4 c
chicken broth
1 tsp
cumin
1/2 tsp
allspice
1/2 c
heavy cream
salt and white pepper to taste
1 c
raw hazelnuts
1 bunch
scallions thinly sliced

Directions Step-By-Step

1
Preheat oven to 275 degrees. Put hazelnuts on parchment lined baking sheet. Bake for 30 minutes. Remove and cool. Remove skin, put in plastic bag and crush using a rolling pin.
2
Preheat oven to 400 degrees. Line baking sheet with parchment and drizzle 1T olive oil on top. Arrange squash, parsnip and apple in dish. Top with thyme and pour 1/4 cup water over top. Bake uncovered for 45 minutes.
3
Remove dish from oven. Discard thyme and allow squash to cool.
4
Heat 1T olive oil in pan over medium low heat. Add onion and salt. Saute 10 minutes. Do not brown.
5
Take peel off squash and puree. Puree parsnips, apples, and onion separately. Add broth to puree.
6
Put squash puree and parsnip puree in large stock pot. Add remaining broth. Bring soup to boil then reduce to simmer.
7
While soup is simmering add cumin, allspice, salt, and white pepper. Before serving stir in a half cup of heavy cream.
8
Serve in bowls and top with crushed roasted hazelnuts and scallions.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy