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Rosemary Butternut Squash Soup with Toasted-Hazelnut Milk by Amy Chaplin
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Rosemary Butternut Squash Soup with Toasted-Hazelnut Milk by Amy Chaplin

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Brian Hogan Stewart
Nov 26, 2019
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Salt + Spine
Salt + Spine
Rosemary Butternut Squash Soup with Toasted-Hazelnut Milk by Amy Chaplin
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Rosemary Butternut Squash Soup with Toasted-Hazelnut Milk

MAKES ABOUT 3 ½ QUARTS | SERVES 8

INGREDIENTS

  • 1 recipe Winter Squash Soup, using butternut squash (see below)

  • 3 tablespoons (⅓ ounce | 10 g) chopped fresh rosemary

  • ⅔ cup (3 ounces | 85 g) raw hazelnuts, toasted and skinned, plus more for garnish

  • 2 cups (480 ml) filtered water‍

  • Freshly ground black pepper‍

  • Extra-virgin olive oil for drizzling

DIRECTIONS

  • Make the …

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