Hazelnut and Butternut Squash Soup
“Hazelnut” may be the last thing your trainer/dietitian wants to heart from you, because it is synonymous with Nutella spread, which is anything but healthy. But at it’s raw state, it can prevent cancer, improve the digestive and nervous system, and promote skin and bone health.
Now that you know, cook up this Hazelnut and Butternut Squash Soup. Perfect for the cool weather.
- 1/3 cup canned coconut milk
- 2 tablespoons finely chopped toasted hazelnuts
- Salt and freshly ground pepper to taste
- 2 tablespoon coconut oil
- 1 yellow onion, chopped
- 2 cups unsalted chicken stock, warmed, plus more as needed
- 2 apples, peeled
- 1 roasted butternut squash, diced
- 1 teaspoon nutmeg
- Warm the coconut milk in a saucepan over medium heat until steam starts to rise.
- Remove from heat, stir in hazelnuts and allow to cool. Season with salt and pepper.
- Store in refrigreator for an hour.
- In a saucepan or soup pot over medium heat, add the coconut oil. Once heated through, saute the onion in oil until soft and translucent for about 4 to 6 minutes.
- Add the chicken stock, apples and butternut squash. Stir and bring to simmer. Adjust heat to medium low. Continue cooking while stirring for 12 to 15 minutes.
- Puree the soup in a blender or stick blender. If soup is too thick, add more stock to thin the soup.
- Season with salt, pepper and nutmeg.
- Whisk the chilled coconut milk-hazelnut cream until just foamy. Spoon soup into bowls and spread some cream on top to finish.
- Serve and enjoy.