Ingredients

for the soup:
2 lb Butternut squash, seeded and cut into 6 sections
1 lb Parsnips, peeled and roughly chopped
1 Green apple, peeled, cored, and quartered
2 tablespoons Olive oil, divided
3-4 sprigs Fresh thyme
1 Medium brown onion, thinly sliced
4 cups Chicken stock, divided
1/2 teaspoon Cumin
1/2 cup Heavy cream
Salt and white pepper to taste
1 cup Raw hazelnuts (for topping)

Description

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