Chestnut and Parsnip Soup
Acorn and hazelnut parsnip soup picture by Northamerica1000.

Ingredients for acorn and hazelnut parsnip soup:

  • 3 cups roasted parsnips, diced.
  • 1 halved and roasted acorn squash.
  • 1 quart hazelnut milk.
  • 1 tsp fresh rosemary, chopped.
  • 1/2 tsp black pepper, ground.
  • 1 tsp kosher salt.
  • 1/4 cup hazelnuts, chopped and toasted.


  1. In a large pot, add the parsnips and the scooped out acorn squash. Discard the squash skin.
  2. Add in the hazelnut milk, salt, and black pepper, and stir over a low flame until all the vegetables are heated through.
  3. When it is hot, add in the rosemary and stir.
  4. Blend in a countertop device or use a hand blender to puree.
  5. Serve hot with chopped hazelnuts as garnish.
Recipe by: By Alma Schneider

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