Butternut squash soup

Preheat oven to 400. Cut squash in half, sprinkle with salt and pepper and bake for an hour or till the skin is soft

Toast hazelnuts for about 10 minutes, then remove skin and crush. Dice onion.

When squash is ready let cool before scooping out pulp. Do not use fibers and seeds.

Melt butter in pot and add onion. Then add squash and vegetable stock. Bring to a boil and then reduce heat.

Use mixer to blend soup, season with nutmeg and add toasted hazelnuts