Hazelnut Soup – 1 1/2 cup Hazelnuts – 1 pound Winter Squash – 3 tbsp Olive Oil – 1 Leek – 4 Parsnip – 1 medium Onion – 2 cups Vegetable Broth – 1 cup Water – 1 cup Milk of Choice – 1/2 tsp Salt – 1 pinch Ground Pepper
Line the raw Hazelnuts on a baking dish covered with parchment paper and cook them for 10-12 minutes in an oven preheated to 350°F (180°C).
Peel the skin of the roasted hazelnuts by rubbing them with a cooking glove to avoid burning your hands.
Slice the cubed winter squash, parsnip slices, white leek slices evenly.
Warm some olive oil in a large saucepan over medium heat. Cook the shallots until fragrant.
Stir in the sliced vegetable ad stir fry for 2 to 4 minutes until the vegetables are fragrant and roasted.
Add the vegetable stock, water, and all but some hazelnuts to the hazelnut soup pan. Cover the pan and cook for 20 minutes.
Remove from the heat and let the hazelnut soup ingredients cool down before transferring to a heat-resistant blender.
Blend on the high-speed setting before adding the milk, salt, and pepper. Serve hot!