Roasted honey nut squash combine with Elmhurst Milked Hazelnuts™ and cinnamon into a creamy soup.
This recipe was created by Lisa Hayim MS, RD – www.thewellnecessities.com
1 Medium Honey Nut Squash, Roasted
1 cup Elmhurst Milked Hazelnuts™
1/2 cup Coconut Oil, Melted
2 tsp. Cinnamon
1/2 Clove of Garlic, Peeled
1. Scoop flesh out of honey nut squash and into blender.
2. Add the rest of the ingredients into the blender and purée until smooth.
3. Pour purée into a medium saucepan on stove and heat on medium-high for 10-15 minutes, stirring occasionally.
4. Pour soup from the pan into a serving bowl.