Craving warm comfort foods? I have been making a lot of vegetable based soup these days.
I heat up a mug of soup and eat that first for lunch or as a snack. This works really well to satisfy my appetite and stop limit my cravings for chocolates and cookies.
Plus this soup I topped with toasted hazelnuts with in my opinion are THE BEST tasting nuts ever 🙂
Creamy Butternut Squash Soup with Toasted Hazelnuts
: Adapted from Ren’s recipe
1 tsp Extra Virgin Olive Oil
1 cup red onion, chopped
1 Butternut Squash, peeled, seeded, diced
4 cups, chicken broth
1/2 cup coconut milk
1/2 cup milk
2 TBS Toasted Hazelnuts
In a large stock pot over medium heat heat the Olive Oil.
Add the red onion and cook until soft, about 5-7 minutes.
Add the butternut squash and broth and bring to boil.
Partially cover the pot and simmer until the butternut squash is soft, about 30 minutes.
Remove soup from heat and allow to cool.
In your food processor add the soup, coconut milk, and milk. Whirl until desired consistency.
Preheat your oven to 350F
On a cookie sheet toast the nuts for about 5 minutes. Be careful not to burn them, I did!