This Hazelnut Parsnip Soup is a delicious, creamy soup inspired by Disney’s Tangled! It’s Rapunzel’s favorite soup, and soon it’ll be yours, too!
I love Tangled.
As I mentioned on my About Me page, if you say that Frozen is better than Tangled to me, we may have a problem. 😉
Tangled is my jam. I love Pascal and Max. I have a Snuggly Duckling sweatshirt. And I adore Zachary Levi, the voice of Flynn Rider slash Eugene Fitzherbert.
I’m not ashamed of being a 30 year old woman (with no children) who loves a Disney movie.
And (so exciting!) Tangled is becoming a new series on the Disney channel, starting this Friday, March 24th. Which also happens to be my birthday.
So, naturally, I decided to make a recipe to commence the event. Because I’m that much of a nerd.
I decided to make Hazelnut Parsnip Soup, Rapunzel’s favorite soup. Or at least my version of it. And it’s pretty much meant to be, because I love parsnips. I mean, I named my website after them, after all.
There’s no actual recipe for this soup, but thanks to Mother Gothel we know that it contains hazelnuts and parsnips at least.
I’m not the first nerd to recreate this soup. But I decided I wanted my version to be rich, creamy, and complex. I achieved this by caramelizing the shallots and leeks, adding in a touch of milk, and roasting the acorn squash. I chose my flavor components carefully to create a hearty soup that was still earthy.
Parsnips are incredibly earthy and I love their flavor. I wanted to make sure both the parsnips and the hazelnuts were the star flavors of the soup.
Roasting the acorn squash really brings out its slightly sweet, nutty flavor, which also pairs lovely with the parsnips and hazelnuts. Acorn is very tender and delicate, adding to the texture of this creamy soup. But you could also use butternut squash here.
Fresh rosemary and a sprinkling of toasted hazelnuts bring everything together.
In the words of Flynn Rider, oh mama!
Are you a Tangled fan? What’s your favorite Disney movie? Let us know in the comments!
and here’s a few things you may need for this recipe:
This post contains affiliate links but are always products I highly recommend.
- 1 acorn squash
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 leek, chopped (white and light green parts only)
- 4 shallots, chopped
- 3 parsnips, peeled and chopped
- 6 ounces hazelnuts, toasted, peeled, and chopped
- 5 cups vegetable broth
- 1 cup whole milk
- 1 teaspoon dried thyme
- 2 tablespoon fresh rosemary
- Sea salt and pepper
- Preheat the oven to 400 degrees. Cut the acorn squash in half lengthwise and remove the seeds. Place the squash cut side up on a roasting pan or baking sheet and drizzle with olive oil, sea salt, and pepper. Roast the squash until tender, about 45 minutes to 1 hour.
- In the meantime, heat a stock pot with the 2 tablespoons each of olive oil and butter. Add in the leek and shallot and saute until beginning to soften. Turn the heat to low and cook until the leek and shallot are golden and caramelized, about 15 minutes. Add in the vegetable broth and deglaze the pan.
- To the broth and onion mixture, add the peeled and chopped parsnips and about ¾ of the hazelnuts, reserving some for garnish. Season with sea salt, pepper, and thyme.
- Bring the broth to a boil, and then turn to low, cover, and simmer. Let cook until the parsnips are tender, about 20 minutes.
- When the acorn squash is cooked, scoop out the flesh and add it to the soup.
- Working in batches, puree the soup in a blender until creamy and combined. Strain the soup through a fine mesh strainer to remove any of the hazelnut bits.
- Add the creamy soup mixture back to the same stock pot. Over low heat, stir in the milk and fresh rosemary until combined and heated through.
- Serve topped with additional chopped hazelnuts and fresh rosemary. Enjoy!
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