Real Recipes From Real Home Cooks ®

rapunzels hazelnut squash soup

Recipe by
Sara Andrea
Eugene, OR

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

yield 8 +
method Stove Top

Ingredients For rapunzels hazelnut squash soup

  • 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
    fresh thyme
  • 1
    yellow onion thinly sliced
  • 4 c
    chicken broth
  • 1 tsp
  • 1/2 tsp
  • 1/2 c
    heavy cream
  • salt and white pepper to taste
  • 1 c
    raw hazelnuts
  • 1 bunch
    scallions thinly sliced

How To Make rapunzels hazelnut squash soup

  • 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.