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!
I hope that you enjoy this Hazelnut Parsnip Soup! 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:
Raw Oregon Hazelnuts // Crockpot 22-oz Double Handle Soup Bowls // Tangled DVD // Ninja Professional Blender
This post contains affiliate links but are always products I highly recommend.
Hazelnut Parsnip Soup {from Tangled!}
- Prep Time: 15 mins
- Cook Time: 60 mins
- Total Time: 1 hour 15 minutes
- Yield: 4 1x
- Category: soup
Description
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!
Ingredients
- 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
Instructions
- 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 3/4 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!
-
- Hearty Kale, Tomato, and White Bean Soup
-
- Butternut Squash + Apple Soup
-
- Healthy Turkey Bean Chili
-
- Italian Chopped Kale Salad
-
- Vegan Sweet Potato, Lentil, and Collard Greens Stew
-
- Butternut Squash Penne with Chicken + Fried Sage
Last Updated on May 8, 2017 by Tiffany
Over the weekend I spent some time checking different gaming platforms on my phone, mainly because I wanted something that was simple to navigate without making the browser feel overloaded. The overall browsing experience on Jai Club was fairly easy to follow, with sections opening properly and the interface staying understandable while moving around. I usually lose interest when pages keep refreshing or taking too long to respond. This time the navigation felt more manageable, which made the platform easier to explore during a longer session.
This looks so good! What a great combination of flavors!
Wondering if this could be served cold. I’m thinking yes! It’s delicious hot!!!
I added pancetta
This was so good- finished it all 😊
10/10! Also a Tangled fan 💛
Yay! So glad you enjoyed it, Erika! 🙂
Really good recipe
It was delicious! We didn’t like the consistency for a soup, but it was phenomenal as a sauce on top of pork tenderloin!
Delicious! I’m enjoying it right now. Such a fun recipe with flavors both unique and familiar. I highly recommend it for anyone looking for something a little different!
I made this today. I had to substitute macadamia nuts (Google says they’re similar in texture) because none of my local stores carry hazelnuts. Added about 3/4c of diced baby Bella mushrooms and 1tsp of ground nutmeg. I ground the huts with a coffee grinder and blended the cooked soup with a stick blender. Everybody but my pickypants preteen loved it, so it’s probably worth the hour’s drive to the fancy grocery store for hazelnuts next time.
So glad you enjoyed it, Sarah! Interesting to know that macadamia nuts also worked well, thank you for sharing!
I live in the UK and I don’t think I can get acorn squash. Do you think it would work with butternut squash instead.
Thanks for posting this! I’m going to try making this with my son. He loves Tangled and keeps asking me if I ever tried the Hazelnut soup that Mother Goethel made. When I search for the recipe specific to the movie this is what came up!
Vinnie
OMG!! This is SOOOOO good!!! The combination of flavours is amazing!!!!!
Adding to my Favorites file for sure!!
Do you have any thoughts on using a milk alternative to make it dairy free?
Hi Chiara, I would use unsweetened hazelnut milk!
this was so nice, my children have renamed it Christmas soup as it made the house smell Christmassy. I did substitute fresh rosemary for dried and I think it slightly spoiled the texture so if like me you do not have a stock of fresh rosemary, consider a herb bag so you can remove the rosemary before serving without losing the flavour it adds.
This was exactly how I imagined the soup when I heard of it in Tangled! I absolutely love it, it‘s so autumnal and earthy and nutty. Just what I craved when the leaves started turning red and yellow. I used butternut squash instead of acorn because I just couldn‘t find acorn squash anywhere. I live in Germany and it seems like acorn squash is only available online and quite expensive. As someone who usually doesn’t like pumpkin (soup) I was really happy that I liked the flavour of the butternut (I never had it before). Thank you so much for this recipe!
I had a whole bunch of hazelnuts in my pantry and I couldn’t remember when I bought them or why! So I decided to find a hazelnut soup recipe like in Rapunzel. I used an immersion blender and I didn’t bother straining it at the end, but otherwise I followed this to a tee. It turned out great! I’ve never eaten a soup like this before. It’s sweet and savory at the same time. This will be a great recipe for fall. I couldn’t wait for fall to come, though! So good! Definitely bookmarking this recipe for further use.
i’ve never tried parsnips, but it’s on my list- it’d be cool to make this if i find out i like them, but do you think it would work with potato instead of squash? i’m really sensitive to textures, and squash is one i can’t stand- i don’t like the taste of them much, either.
Hi Z, I have not tried this recipe with potato but I think that it could work! Let me know if you do try it.