Squash Soup Rapunzel’s Squash and Hazelnut Soup

[BradyBzLyn...Mo 2,023]

Sharing from Chip & Co...

 

 

 

What you’ll need

2 lb butternut squash, seeded and cut into 6 sections
1 lb parsnips, peeled and roughly chopped
1 green apple, peeled, cored, and quartered
1 medium brown onion, thinly sliced
4 cups of chicken stock, divided
2 tablespoons olive oil, divided
1/2 cup heavy cream
1/2 teaspoon cumin
3-4 sprigs fresh thyme
Salt and white pepper to taste
1 cup raw hazelnuts (for topping)

 

How to make it

 

For Soup:
Preheat oven to 400° F

 

• Line a baking dish with parchment paper and drizzle 1 tablespoon of olive oil on top.
• 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.
• Bake uncovered for 45-50 minutes, or until a knife slides easily through the skin of the squash.
• Remove the baking dish from the oven and throw away the sprigs of thyme. Set aside to cool.
• 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.
• 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.
• Place roasted parsnips, apple and sautéed onion into the bowl of the food processor. Add 1 cup of the chicken stock. Purée 20-30 seconds, or until smooth. If the purée is too dry, thin it using an additional half cup of chicken stock.

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.

 

• Add puréed parsnip and onion mixture to the squash in the stockpot. Add the remaining chicken stock to the pot and raise the heat to medium high. Bring soup to a boil and then reduce heat to simmer.
• 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.

To Roast Hazelnuts:
Preheat oven to 275° F
 

• Place 1 cup of raw Hazelnuts on a parchment lined baking sheet.
• Bake for 25 – 30 minutes, or until the hazelnut skins burst.
• 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.

Serve soup in bowls or insulated cups and top with the crushed roasted hazelnuts.

 

 

http://www.chipandco.com/disney-fall-food-fun-199041/

[red...Susan 37]

What is a brown onion?

[BradyBzLyn...Mo 2,023]

Since I know what a white, red and yellow onion are, by process of elimination I'm going with just a plain ol, regulation "onion."  :)

[Beckers 1,136]

What is a brown onion?

I was wondering the same

[LONE-STAR 370]

Sounds pretty good.