- 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
- 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.
- Stir in the rosemary, garlic and salt and cook for 3 to 4 minutes, until the garlic is golden and fragrant.
- 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.
- 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.
- Remove from the heat, season with pepper to taste, and set aside to cool slightly.
- 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.
- 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.
- Store leftover soup in jars in the fridge for up to 5 days, or freeze for up to 3 months.