When it comes to comfort food, soup is always a good idea!
Mother Gothel knows this, that’s why she is sharing with us Rapunzel’s favorite meal recipe! Squash and hazelnut soup, yum!!
This wholesome squash soup is topped with roasted hazelnuts and is sure to be a favorite in your home as well. Plus is super easy to make!
INGREDIENTS:
- 2 lb butternut squash, seeded and cut into 6 sections
- 1 green apple, peeled, cored and quartered
- 4 cups of chicken stock, divided
- 1/2 cup heavy cream
- 1 lb parsnips, peeled and roughly chopped
- 3 -4 sprigs fresh thyme
- 1 cup raw hazelnuts (for topping)
- 1 medium brown onion, thinly sliced
- 2 tbsp of olive oil, divided
- 1/2 tsp of cumin
- Salt and white pepper to taste
DIRECTIONS:
For soup:
- Preheat oven to 400 F. Line baking dish with parchment paper and drizzle on 1 tbsp of olive oil.
- Put butternut squash in baking dish, skin side up. Scatter chopped parsnip 8 apple quarters around. Top with sprigs of fresh thyme and pour 1/4 cup of water into the dish.
- Bake uncovered for 45-50 minutes.
- Remove the baking dish from oven and throw away the sprigs of thyme.
- Heat 1 tbsp of olive oil in a pan over medium low heat. Add thinly sliced onion and 1/2 tsp of salt. Saute slowly until onions are soft and translucent.
- Use a paring knife to peel the skin from the butternut squash, discarding the skins. Place the peeled squash into a food processor and pulse into a smooth puree. Pour puree into a large stockpot or Dutch oven.
- Place roasted parsnips, apple and sautéed onion into a food processor. Then add 1 cup of chicken stock and puree until smooth.
- Add the pureed parsnip and onion mixture to the squash in the stockpot. Add 3 cups of chicken stock to pot and raise heat to medium high. Bring soup to a boil and then reduce heat to simmer.
- While the soup is simmering, add 1/2 tsp of ground cumin, as well as salt and white pepper to taste. Before serving, stir in a 1/2 cup of heavy cream.
To roast hazelnuts:
- Preheat oven to 275 F. Place 1 cup of raw hazelnuts on a parchment lined baking sheet.
- Bake for 25-30 minutes, or until the hazelnut skins burst.
- Remove from oven and let cool. When cool enough to handle, roll hazelnuts between paper towels to remove skins. Place skinless hazelnuts into a small bag and crush with rolling pin.
- Serve soup in bowls and top with the crushes roasted hazelnuts.
This month Tangled will be celebrating it’s 10th anniversary, so this soup is perfect to get comfy and cozy at home and watch Tangled on Disney Plus!
Credit: Disney Family
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