rapunzels hazelnut squash soup

How To Make rapunzels hazelnut squash soup

• 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.
• Step 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.
• 
  Step 3
  Remove dish from oven. Discard thyme and allow squash to cool.
• Step 4
  Heat 1T olive oil in pan over medium low heat. Add onion and salt. Saute 10 minutes. Do not brown.
• 
  Step 5
  Take peel off squash and puree. Puree parsnips, apples, and onion separately. Add broth to puree.
• 
  Step 6
  Put squash puree and parsnip puree in large stock pot. Add remaining broth. Bring soup to boil then reduce to simmer.
• Step 7
  While soup is simmering add cumin, allspice, salt, and white pepper. Before serving stir in a half cup of heavy cream.
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  Step 8
  Serve in bowls and top with crushed roasted hazelnuts and scallions.
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