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HAZELNUT PARSNIP SOUP



INGREDIENTS

  • 1 acorn squash
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 leek, chopped (white and light green parts only)
  • 4 shallots, chopped
  • 3 parsnips, peeled and chopped
  • 6 ounces hazelnuts, toasted, peeled, and chopped
  • 5 cups vegetable broth
  • 1 cup whole milk
  • 1 teaspoon dried thyme
  • 2 tablespoon fresh rosemary
  • Sea salt and pepper


For full instructions you can go to : https://www.parsnipsandpastries.com

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