Ingredients

• 2 tablespoons extra-virgin coconut oil
• 1 medium yellow onion, diced
• 3 large garlic cloves, finely chopped
• 3 tablespoons chopped fresh rosemary
• 2 teaspoons fine sea salt, plus more to taste
• 1 large (4 pounds) butternut squash, halved, seeded, peeled, and cut into 1-inch cubes (about 10 cups)
• 7 cups filtered water
• Freshly ground black pepper
• 2/3 cup raw hazelnuts, toasted and skinned, plus more for garnish
• Extra-virgin olive oil for drizzling

Instructions

1. Warm the coconut oil in a large pot over medium-high heat. Add the onion and cook for 6 to 8 minutes, until beginning to brown.
2. Stir in the rosemary, garlic and salt and cook for 3 to 4 minutes, until the garlic is golden and fragrant.
3. Add the squash and 5 cups of water (the water should come almost to the top of the chopped squash), raise the heat, and bring to a boil; then cover the pot, reduce the heat to low, and simmer for 12 to 15 minutes, until the squash is tender. Test by pressing a piece of squash against the side of the pot; it should crush easily with a little pressure.
4. While the soup cooks, put the hazelnuts and 2 cups water in an upright blender and blend until smooth; pour into a jar and set aside.
5. Remove from the heat, season with pepper to taste, and set aside to cool slightly.
6. Working in batches, scoop the soup into an upright blender (filling it no more than two-thirds full) and puree on high speed until smooth and velvety, then pour into a large bowl or another large pot.
7. Stir in the hazelnut milk and season to taste with more salt and pepper. Serve the soup topped with chopped hazelnuts, pepper, and a drizzle of olive oil.
8. Store leftover soup in jars in the fridge for up to 5 days, or freeze for up to 3 months.