Rosemary butternut squash soup with toasted hazelnut milk
This base butternut squash soup recipe can be tweaked any number of ways, such as using ginger and tamari instead of rosemary and garlic. You can store leftover soup in jars in the fridge for up to 5 days, or freeze for up to 3 months. — Addie Broyles
2 tablespoons extra-virgin coconut oil
1 medium yellow onion, diced
3 large garlic cloves, finely chopped
3 tablespoons chopped fresh rosemary
2 teaspoons fine sea salt, plus more to taste
1 large (about 4 pounds) kabocha, butternut or other winter squash, halved, seeded, peeled and cut into 1-inch cubes (about 10 cups)
5 cups filtered water
Freshly ground black pepper
2/3 cup raw hazelnuts, toasted and skinned, plus more for garnish
2 cups filtered water
Freshly ground black pepper
Extra-virgin olive oil for drizzling
Warm the oil in a large pot over medium-high heat. Add the onion and cook for 6 to 8 minutes, until beginning to brown. Stir in the garlic and rosemary and salt and cook for 3 to 4 minutes, until the garlic is golden and fragrant. Add the squash and water (the water should come almost to the top of the chopped squash), raise the heat, and bring to a boil; then cover the pot, reduce the heat to low, and simmer for 12 to 15 minutes, until the squash is tender. Test by pressing a piece of squash against the side of the pot; it should crush easily with a little pressure. Remove from the heat, season with pepper to taste, and set aside to cool slightly.
Working in batches, scoop the soup into an upright blender (filling it no more than two-thirds full) and puree on high speed until smooth and velvety, then pour into a large bowl or another large pot.
While the soup cooks, put the hazelnuts and water in an upright blender and blend until smooth; pour into a jar and set aside. Once the soup is blended, stir in the hazelnut milk and season to taste with more salt and pepper. Serve the soup topped with chopped hazelnuts, pepper and a drizzle of olive oil.
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