INGREDIENTS

• 1 Butternut squash
• 1 T + ½ tsp Laurel Foods Hazelnut oil
• 1 tsp Sea salt
• ¼ tsp Curry powder
• ¼ tsp Brown sugar
• 1 Yellow onion (large)
• 1 tsp Ginger minced
• 2 C Vegetable broth
• 1 Can (13.66 fl oz) Coconut milk
• ¼ tsp Chili peppers dried
• ¼ tsp Turmeric

INSTRUCTIONS

1. Pre-Heat oven to 375°.
2. Cut Butternut squash in half lengthwise. Score the squash in a crosshatch pattern to allow for oil and seasoning to cook into the squash.
3. Rub squash with Laurel Foods hazelnut oil (use 1T, setting ½ tsp aside for later), sea salt, curry powder and brown sugar. Lay squash on a sheet pan to roast with crosshatching facing up.
4. Roast squash for approximately 45 minutes or until squash can be pierced with a knife. When finished, set pan aside until squash is cool enough to scoop out and add to your soup pot.
5. Dice yellow onion.
6. In a Dutch oven or medium soup pot heat Laurel Foods hazelnut oil, (using the ½ tsp you set aside earlier) on medium high until oil starts to shimmer. Add diced onion, minced ginger, sea salt and sauté until lightly golden in color.
7. Take pan off the stove. Add vegetable broth, coconut milk, squash, turmeric and peppers to the soup pot with the onions.
8. Working in batches (probably 2), puree luke warm soup in blender until smooth.
9. Place soup back into your Dutch oven or soup pot and heat to desired temperature for service. (approx. 140°)
10. Serve. Garnish soup with Laurel hazelnut oil drizzle, chopped roasted Laurel hazelnuts, dried chili pepper