Hazelnut Soup

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Soup

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6 people

¾ cup raw hazelnuts, shelled and skins removed, divided, plus more for garnish
1 medium acorn squash
3 tablespoons olive oil, divided
2 large shallots, thinly sliced
1 pound parsnips, chopped
2 Granny Smith apples, cored and chopped, plus more for garnish
6 cups vegetable stock
1 tablespoon chopped fresh thyme, plus more for garnish

Preheat the oven to 275ºF.
Spread ¼ cup hazelnuts on a rimmed baking sheet and bake about 25 minutes.
Remove from oven and allow to cool.
Chop the hazelnuts.
Increase oven temperature to 375ºF.
Cut the acorn squash in half and scoop out the seeds and pith.
Drizzle cut sides with 1½ tablespoons olive oil.
Place squash in a baking dish, cut sides down, and bake until tender, 35 to 40 minutes.
Remove from oven.
When cool enough to handle, scoop out the flesh and discard the rind.
In a large stockpot over medium heat, heat the remaining olive oil.
Add shallots and cook until tender, about 5 minutes.
Add parsnips, apples, and remaining ½ cup hazelnuts; continue to cook 5 minutes.
Add the vegetable stock, thyme, and squash.
Cook for about 30 minutes, until vegetables are tender.
Remove from heat.
Puree soup using an immersion blender in the pot, or in batches using a blender.
Garnish with chopped toasted hazelnuts, thin slices of green apple, and additional thyme.