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

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 …