Estancia Vineyards | Butternut Squash Soup with Hazelnut Garnish

Ingredients

• 2 Tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 pinch paprika
• 1 large carrot, peeled and diced
• 5 cups butternut squash, peeled, seeded, and cut into cubes
• 5 cups chicken broth
• 2/3 cup heavy cream, plus extra to serve
• Kosher salt
• Freshly ground black pepper
• ½ cup hazelnuts, roughly chopped
• 1 Tbsp young thyme
• 1 Tbsp rosemary, leaves only
• 1 Tbsp oregano, leaves only
• Extra-virgin olive oil