Hazelnut Parsnip Soup from Tangled Recipe
Hazelnut Parsnip Soup is a creamy, comforting soup inspired by Disney’s Tangled, featuring roasted acorn squash, caramelized leeks and shallots, toasted hazelnuts, and fragrant herbs. Perfect for a cozy meal, this nourishing soup combines sweet parsnips and nutty flavors with a smooth, velvety texture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Squash and Roasting
- 1 acorn squash
- 2 tablespoons olive oil
- Sea salt and pepper, to taste
Sauté and Soup Base
- 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, divided
- 5 cups vegetable broth
- 1 teaspoon dried thyme
- 2 tablespoons fresh rosemary, chopped
- Sea salt and pepper, to taste
Finishing
- 1 cup whole milk
Instructions
- Roast the Squash: Preheat the oven to 400°F (200°C). Cut the acorn squash in half lengthwise and remove the seeds. Place the halves cut side up on a roasting pan or baking sheet. Drizzle with olive oil and season with sea salt and pepper. Roast in the oven until tender when pierced with a fork, about 45 minutes to 1 hour.
- Caramelize the Leek and Shallots: While the squash roasts, heat a stockpot over medium heat with 2 tablespoons olive oil and 2 tablespoons butter. Add chopped leek and shallots, sauté until they begin to soften, then reduce the heat to low and cook slowly until golden and caramelized, about 15 minutes.
- Build the Soup Base: Add vegetable broth to the stockpot to deglaze it, scraping up browned bits. Then add the peeled and chopped parsnips and about three-quarters of the toasted, peeled, and chopped hazelnuts. Season with sea salt, pepper, and dried thyme. Bring to a boil.
- Simmer Until Tender: Once boiling, reduce heat to low, cover the pot, and simmer for about 20 minutes or until the parsnips are tender.
- Add Roasted Squash: When the acorn squash is done roasting, scoop out the flesh from the skin and add it to the soup pot.
- Puree the Soup: Working in batches, carefully transfer soup to a blender and puree until smooth and creamy. Strain the blended soup through a fine mesh sieve to remove hazelnut bits, ensuring a silky texture.
- Finish the Soup: Return the strained soup to the stockpot. Over low heat, stir in whole milk and fresh rosemary. Warm gently until heated through, adjusting seasoning with salt and pepper as needed.
- Serve: Ladle soup into bowls and garnish with reserved chopped hazelnuts and more fresh rosemary. Serve hot and enjoy!
Notes
- To toast hazelnuts, spread them on a baking sheet and bake at 350°F (175°C) for 8-10 minutes until fragrant and lightly browned. Rub them in a kitchen towel to remove skins.
- Acorn squash can be substituted with butternut squash if desired.
- For a dairy-free version, substitute whole milk with coconut milk or a plant-based milk alternative.
- This soup can be made ahead and reheated gently on the stovetop.
- Use a high-powered blender for the smoothest puree.
