Cooking Instructions
- 1
Preheat oven to 400. Cut squash in half, sprinkle with salt and pepper and bake for an hour or till the skin is soft
- 2
Toast hazelnuts for about 10 minutes, then remove skin and crush. Dice onion.
- 3
When squash is ready let cool before scooping out pulp. Do not use fibers and seeds.
- 4
Melt butter in pot and add onion. Then add squash and vegetable stock. Bring to a boil and then reduce heat.
- 5
Use mixer to blend soup, season with nutmeg and add toasted hazelnuts
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