Rapunzels Hazelnut Squash Soup | Just A Pinch Recipes
Preheat oven to 275 degrees. Put hazelnuts on parchment lined baking sheet. Bake for 30 minutes. Remove and cool. Remove skin, put in plastic bag and crush using a rolling...
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Cooking tools:
- Rolling pin
- Blender
- Stockpot
- Oven
- Baking sheet
- Parchment paper
- Baking dish
- Skillet
- Stove
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Zip-top bag
- Mixing bowl
- Ladle
- Wooden spoon
- Serving bowl
Ingredients
- 2 pound(s) butternut squash seeded an cut into 6 sections
- 1 pound(s) parsnips, peeled and chopped
- 1 green apple cored peeled and cut up
- 2 tablespoon(s) olive oil
- 3 sprig(s) fresh thyme
- 1 yellow onion thinly sliced
- 4 cup(s) chicken broth
- 1 teaspoon(s) cumin
- 1/2 teaspoon(s) allspice
- 1/2 cup(s) heavy cream
- - salt and white pepper to taste
- 1 cup(s) raw hazelnuts
- 1 bunch(es) scallions thinly sliced
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