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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