Ingredients
Roasted Squash
- 1 acorn squash
- 2 tablespoons olive oil, divided
- Sea salt, to taste
- Black pepper, to taste
Sautéed Aromatics & Soup Base
- 2 tablespoons butter
- 1 leek, chopped (white and light green parts only)
- 4 shallots, chopped
- 3 parsnips, peeled and chopped
- 6 ounces hazelnuts, toasted, peeled, and chopped (reserve some for garnish)
- 5 cups vegetable broth
- 1 teaspoon dried thyme
- 2 tablespoons fresh rosemary
- Sea salt, to taste
- Black pepper, to taste
Finishing Touch
- 1 cup whole milk
Instructions
- Roast the Acorn Squash: Preheat the oven to 400°F (200°C). Cut the acorn squash in half lengthwise and remove the seeds. Place the squash halves cut side up on a baking sheet or roasting pan. Drizzle with 1 tablespoon olive oil and season with sea salt and pepper. Roast for 45 minutes to 1 hour, or until the flesh is tender when pierced with a fork.
- Sauté Leek and Shallots: While the squash roasts, heat a large stock pot over medium heat. Add 1 tablespoon olive oil and 2 tablespoons butter. Add the chopped leek and shallots, sautéing until they begin to soften. Reduce heat to low and continue cooking until golden and caramelized, about 15 minutes, stirring occasionally to prevent burning.
- Add Broth and Deglaze: Pour in the vegetable broth to deglaze the pot, scraping up any browned bits from the bottom. This adds rich flavor to the soup base.
- Add Parsnips and Hazelnuts: Add the peeled and chopped parsnips and about three-quarters of the toasted, chopped hazelnuts to the pot. Season the mixture with sea salt, black pepper, and dried thyme. Stir well to combine.
- Simmer the Soup: Bring the broth to a boil, then reduce the heat to low. Cover the pot and let the soup simmer until the parsnips are tender, approximately 20 minutes.
- Prepare Squash and Puree: When the squash is roasted, scoop out the soft flesh and add it to the soup pot. Working in batches, transfer the soup mixture to a blender and puree until smooth and creamy. For an ultra-smooth texture, strain the pureed soup through a fine mesh sieve to remove any remaining hazelnut bits.
- Finish the Soup: Return the strained soup to the stock pot over low heat. Stir in the whole milk and fresh rosemary. Heat gently, stirring occasionally, until the soup is heated through and the flavors meld.
- Serve: Ladle the soup into bowls, garnishing with the reserved chopped hazelnuts and additional fresh rosemary. Serve warm and enjoy this comforting, flavorful soup!
Notes
- To toast hazelnuts, spread them on a baking sheet and bake at 350°F (175°C) for 8-10 minutes until fragrant. Rub them in a towel to remove skins.
- You can substitute vegetable broth with chicken broth if not vegetarian.
- For a vegan version, use plant-based milk and replace butter with olive oil or vegan butter.
- If you don’t have a blender, use an immersion blender directly in the pot to puree the soup.
- Straining is optional but recommended for a smoother texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to prevent curdling the milk.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: American
- Diet: Vegetarian
