Autumn vegetable & hazelnut soup by plantetonassiette

Preparation tips

Preparation time 10 minutes

Cooking time 30 minutes

Number of people 6

Difficulty Very easy

Ingredients

- 200g squash (butternut, pumpkin...)
- 200g carrots
- 200g parsnips
- 200g sweet potatoes
- 100g Brussels sprouts
- 3 tbsp raw hazelnut butter
- 1 hazelnut handful
- 1 grilled bread handful
- Spices (curry, pepper, paprika, herbes de Provence...)

Preparation

Cut all the vegetables into more or less thick slices or cubes.
Place all your vegetables in a large pot and cover with water almost to the height.
Boil for 20 to 30 minutes for cooking vegetables.
Once the vegetables are cooked, blend directly in the pot using an immersion blender. Mix until you get the desired texture: more or less smooth.
Add two and a half tbsp of hazelnut butter and a few chopped hazelnuts. Mix together.
Serve in bowls and add croutons (grilled bread), spices and the rest of the hazelnut butter as a topping.