Hazelnut Parsnip Soup
Jun 20, 2024 03:25 PM
This Hazelnut Parsnip Soup is a delicious, creamy soup inspired by Disney’s Tangled! It’s Rapunzel’s favorite soup, and soon it’ll be yours, too!
I love Tangled. I decided to make Hazelnut Parsnip Soup, Rapunzel’s favorite soup. Or at least my version of it. And it’s pretty much meant to be, because I love parsnips.
There’s no actual recipe for this soup, but thanks to Mother Gothel we know that it contains hazelnuts and parsnips at least.
I’m not the first nerd to recreate this soup. But I decided I wanted my version to be rich, creamy, and complex. I achieved this by caramelizing the shallots and leeks, adding in a touch of milk, and roasting the acorn squash. I chose my flavor components carefully to create a hearty soup that was still earthy.
Parsnips are incredibly earthy and I love their flavor. I wanted to make sure both the parsnips and the hazelnuts were the star flavors of the soup.
Roasting the acorn squash really brings out its slightly sweet, nutty flavor, which also pairs lovely with the parsnips and hazelnuts. Acorn is very tender and delicate, adding to the texture of this creamy soup. But you could also use butternut squash here.
Fresh rosemary and a sprinkling of toasted hazelnuts bring everything together.
In the words of Flynn Rider, oh mama!
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
Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
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