A rich and filling soup flavored with earthy butternut squash and hazelnuts, with a touch of cumin and cinnamon.
Ingredients: 1 medium butternut squash, peeled and diced. 1 cup raw hazelnuts. 4 cups chicken or vegetable broth. 1 onion, chopped. 2 cloves garlic, minced. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1/2 teaspoon ground cinnamon. Salt and pepper to taste.
Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, saut until translucent. Add diced butternut squash, hazelnuts, cumin, and cinnamon. Stir to combine. Pour in chicken or vegetable broth. Bring to a boil, then reduce heat to simmer. Cover and cook for 20-25 minutes, or until squash is tender. Using an immersion blender or regular blender, pure the soup until smooth. Season with salt and pepper to taste. Serve hot, optionally garnished with roasted hazelnuts or a drizzle of olive oil.
Prep Time: 15 minutes
Cook Time: 30 minutes
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