Hazelnut Parsnip Soup | Girls Just Wanna Eat | Umami

Ingredients

• 1 acorn squash
• 2 tablespoons olive oil
• 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
• 5 cups vegetable broth
• 1 cup whole milk
• 1 teaspoon dried thyme
• 2 tablespoon fresh rosemary
• Sea salt and pepper