Description
This creamy Hazelnut Soup combines roasted hazelnuts and winter squash with aromatic vegetables for a comforting and velvety winter soup. The roasting of hazelnuts enhances their nutty flavor, while the blend of squash, parsnip, leek, and onion creates a rich, hearty base. Finished with almond milk for a dairy-free creaminess, this soup is perfect for a cozy meal and topped with toasted hazelnuts for added texture.
Ingredients
Soup Base
- 1 1/2 cup Hazelnuts
- 1 pound Winter Squash (peeled, cubed – choose acorn, pumpkin, or butternut)
- 3 tablespoons Olive Oil
- 1 Leek (white part only, trimmed and finely chopped)
- 4 Parsnips (peeled, finely sliced)
- 1 medium Onion (finely chopped)
- 2 cups Vegetable Broth
- 1 cup Water
- 1 cup Milk of Choice (almond milk recommended)
- 1/2 teaspoon Salt
- 1 pinch Ground Pepper
Toppings
- 1/4 cup Reserved roasted hazelnuts
- Optional: grated hard cheese or dollop of sour cream
Instructions
- Roast the Hazelnuts: Preheat the oven to 350°F (180°C). Spread the hazelnuts on a baking dish and roast for 10-12 minutes until fragrant and lightly toasted.
- Peel the Hazelnuts: Remove the hazelnuts from the oven and transfer them to a clean kitchen towel. Rub vigorously to remove the skins. Set aside the peeled hazelnuts in a bowl, reserving 1/4 cup for topping later.
- Sauté Aromatics: In a large saucepan over medium heat, warm the olive oil. Add the finely chopped onion and white part of the leek, sautéing until fragrant and golden, about 3-4 minutes.
- Cook Vegetables: Add the cubed winter squash and sliced parsnips to the pan. Stir fry the vegetables for 2-4 minutes until they start to roast evenly and release a fragrant aroma.
- Add Liquids and Hazelnuts: Pour in the vegetable broth, water, and 1 1/4 cups of the roasted hazelnuts. Stir to combine all ingredients.
- Simmer Soup: Cover the saucepan and bring the mixture to a boil. Reduce heat to medium and let it simmer for 20 minutes, or until the vegetables are tender when pierced with a fork.
- Blend Until Smooth: Remove the pot from heat and uncover. Allow the soup to cool for about 15 minutes. Then add the almond milk and blend the mixture using a high-speed blender or immersion stick blender until completely smooth and creamy.
- Season and Serve: Stir in salt and ground pepper to taste. Serve the hot soup topped with the reserved roasted hazelnuts.
- Optional Garnish: For added richness, garnish each bowl with grated hard cheese or a dollop of sour cream.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. It can also be frozen and thawed in the refrigerator before reheating.
Notes
- Roasting hazelnuts enhances their flavor and makes peeling easier.
- You can use any winter squash variety like butternut, acorn, or pumpkin.
- Almond milk provides a creamy texture while keeping the soup dairy-free; you can substitute with any milk of choice.
- Use an immersion blender directly in the pot for easier blending without transferring hot soup.
- Store leftovers properly to maintain freshness and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: European
