- preheat oven to 200°C
- toast the hazelnuts in the oven (middle rack) for 5-7 minutes and remove and let cool, reserve a few tbsp and chop or crush coarsely for the garnish and pulse the rest in a food processor into a medium-fine powder to add into the soup
- clean the squash, slice in half and remove seeds and filaments (do not peel) and chop into smaller pieces and peel and slice 2 onions in 4 and toss with olive oil and coarse sea salt
- place onions and chopped squash in a roasting dish and bake for 35-40 minutes until tender
- when done, transfer to a pot on the stovetop, combine with toasted hazelnut powder and 3 cups of broth and 3 cups of water (6 cups total of liquid), bring to a boil then reduce to medium-low heat and simmer for 25-30 minutes
- optional : chop up the thick-cut bacon and fry until crispy, reserve for the garnish later
- using an immersion blender, puree the soup until smooth and add salt and pepper to taste (add more water or even some milk if too thick)
- serve 2 cups of hot soup per bowl and garnish each with 1 tbsp sour cream (or heavy cream), a drizzle of olive oil, chopped fresh parsley and chives, some crushed hazelnuts and fried chopped bacon (optional).
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