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This is inspired by disney's Tangled, I love that movie <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"> Enjoy<br><br>
Ingredients for the soup:<br><br>
2 lb butternut squash, seeded and cut into 6 sections<br>
1 lb parsnips, peeled and roughly chopped<br>
1 green apple, peeled, cored, and quartered<br>
2 tablespoons olive oil, divided<br>
3-4 sprigs fresh thyme<br>
1 medium brown onion, thinly sliced<br>
4 cups of vegetable stock, divided<br>
1/2 teaspoon cumin<br>
1/2 cup heavy cream/vegan cream<br>
Salt and white pepper to taste<br>
1 cup raw hazelnuts (for topping)<br>
To Roast Hazelnuts:<br>
Preheat oven to 275 degrees F<br><br>
1. Place 1 cup of raw Hazelnuts on a parchment lined baking sheet.<br><br><br>
2. Bake for 25 - 30 minutes, or until the hazelnut skins burst.<br><br><br>
3. Remove from oven and let cool. When cool enough to handle, roll hazelnuts between paper towels to remove skins. Place skinless hazelnuts into a small plastic bag and crush using a rolling pin.<br><br><br>
For Soup:<br>
Preheat oven to 400 degrees F<br><br>
4. Line a baking dish with parchment paper and drizzle 1 tablespoon of olive oil on top.<br><br>
5. Arrange butternut squash in the baking dish, skin side up. Scatter chopped parsnip and apple quarters around the squash. Top with a few sprigs of fresh thyme. Pour a quarter cup of water into the baking dish.<br><br><br>
6. Bake uncovered for 45-50 minutes, or until a knife slides easily through the skin of the squash.<br><br>
7. Remove the baking dish from the oven and throw away the sprigs of thyme. Set aside to cool.<br><br><br>
8. Heat the remaining 1 tablespoon of oil in a pan over medium low heat. Add thinly sliced onion and half a teaspoon of salt to the pan and sauté slowly about 10 minutes, or until the onions are soft and translucent, but not browned. Turn off the heat.<br><br>
9. When squash is cool enough to handle, use a paring knife to peel the skin from the butternut squash, discarding the skins. Place the peeled squash into the bowl of a food processor. Pulse into a smooth purée, about 20 seconds. Pour purée into a large stockpot or Dutch oven.<br><br><br>
10. Place roasted parsnips, apple and sautéed onion into the bowl of the food processor. Add 1 cup of the vegetable stock. Purée 20-30 seconds, or until smooth. If the purée is too dry, thin it using an additional half cup of vegetable stock.<br>
Note: Do not fill a food processor more than half full with hot liquids. Doing so could result in the top or bottom of the food processor bowl blowing off due to pressure.<br><br>
11. Add puréed parsnip and onion mixture to the squash in the stockpot. Add the remaining vegetable stock to the pot and raise the heat to medium high. Bring soup to a boil and then reduce heat to simmer.<br><br>
12. While soup is simmering add a half teaspoon of ground cumin, as well as salt and white pepper to taste. Before serving, stir in a half cup of heavy cream.<br><br>
13. Serve in bowls or insulated cups and top with the crushed roasted hazelnuts.
 

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I have to try hazelnut soup too o.o I did find a recipe for chestnut soup too and I loved Disney Tangled and Frozen is my new favourite <img alt="smiley.gif" class="bbcode_smiley" src="http://files.veggieboards.com/images/smilies/smiley.gif"><br><a class="bbcode_url" href="http://www.vegparadise.com/cookingwith312.html" target="_blank">http://www.vegparadise.com/cookingwith312.html</a>
 
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