Preparation Steps

• Preheat your oven to 350°F (180°C). Spread the hazelnuts evenly on a baking dish and roast them for 10-12 minutes until they are fragrant and golden brown.
• Once the hazelnuts have cooled slightly, place them into a clean towel and rub vigorously to remove the skins. Reserve ¼ cup of these roasted hazelnuts for garnishing the finished soup.
• Heat the olive oil in a large saucepan over medium heat. Add the finely chopped onion and cook until fragrant and golden, usually about 3-5 minutes.
• Add the peeled and cubed winter squash, sliced parsnips, and chopped leek to the saucepan. Stir-fry for 2-4 minutes to meld the flavors and soften slightly.
• Pour in the vegetable broth and water, then stir in 1 ¼ cups of the roasted hazelnuts. Mix gently to combine all ingredients.
• Cover the saucepan and bring the mixture to a boil. Reduce heat and let it simmer gently for 20 minutes until all vegetables are fork-tender and flavors are well developed.
• Remove the soup from heat and allow it to cool for 15 minutes. Stir in the cup of milk, then blend the mixture until completely smooth and creamy, adjusting texture if necessary.
• Stir in salt and a pinch of ground pepper. Serve the soup hot, garnished with the reserved chopped roasted hazelnuts for added texture and flavor.