Description
This Creamy Hazelnut Soup offers a cozy and rich twist on traditional vegetable soups, blending nutrient-packed hazelnuts with winter squash, parsnips, and aromatic leeks. Roasting the hazelnuts enhances their nuttiness, while the smooth, velvety texture is achieved by blending the cooked vegetables with milk, making it a comforting and nourishing meal perfect for chilly days.
Ingredients
Scale
Soup Base
- 1.5 cups Hazelnuts (nutrient-packed gems for a rich, nutty flavor)
- 1 pound Winter Squash (peeled and cubed; try acorn, pumpkin, or butternut)
- 3 tablespoons Olive Oil (healthy fat to sauté the vegetables)
- 1 Leek (finely chopped)
- 4 Parsnips (peeled and sliced)
- 1 medium Onion (finely chopped)
- 2 cups Vegetable Broth
- 1 cup Water
- 1 cup Milk of Choice (almond milk works delightfully)
- 0.5 teaspoon Salt
- 1 pinch Ground Pepper (for warmth and spice)
Toppings
- 0.25 cup Roasted Hazelnuts (chopped)
Instructions
- Preparation: Preheat your oven to 350°F (180°C). Spread the hazelnuts evenly on a baking dish and roast them for 10-12 minutes until they are fragrant and golden brown.
- Skin Removal: Once the hazelnuts have cooled slightly, place them into a clean towel and rub vigorously to remove the skins. Reserve 1/4 cup of these roasted hazelnuts for garnishing the finished soup.
- Sauté Vegetables: Heat the olive oil in a large saucepan over medium heat. Add the finely chopped onion and cook until fragrant and golden, usually about 3-5 minutes.
- Combine Vegetables: Add the peeled and cubed winter squash, sliced parsnips, and chopped leek to the saucepan. Stir-fry for 2-4 minutes to meld the flavors and soften slightly.
- Add Liquids and Hazelnuts: Pour in the vegetable broth and water, then stir in 1 1/4 cups of the roasted hazelnuts. Mix gently to combine all ingredients.
- Simmer: Cover the saucepan and bring the mixture to a boil. Reduce heat and let it simmer gently for 20 minutes until all vegetables are fork-tender and flavors are well developed.
- Cool and Blend: Remove the soup from heat and allow it to cool for 15 minutes. Stir in the cup of milk, then blend the mixture until completely smooth and creamy, adjusting texture if necessary.
- Season and Serve: Stir in salt and a pinch of ground pepper. Serve the soup hot, garnished with the reserved chopped roasted hazelnuts for added texture and flavor.
Notes
- Roasting the hazelnuts brings out deeper, richer flavors, but ensure not to burn them as it will create a bitter taste.
- You can substitute the milk of choice with any dairy or plant-based milk preferred, almond milk adds a nice complementary taste.
- The soup can be made a day ahead and reheated gently on the stovetop.
- For an extra creamy texture, strain the soup after blending.
- Adjust seasoning according to taste; some may prefer more salt or a dash of nutmeg for extra warmth.
