Acorn and hazelnut parsnip soup

Acorn and hazelnut parsnip soup

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