If you haven’t already started on all the fall recipes and decor, this one’s great for dinner this season.
It’s typically pumpkin everything for the fall season like Pumpkin Twists, Pumpkin Pancakes, Pumpkin Beignets, and so much more! Rapunzel has one of the best recipes for a fall meal though. Can you remember what her favorite soup is from Tangled?
Rapunzel’s Squash and Hazelnut Soup
This soup is straight out of our favorite Disney Princess movies, Tangled. Rapunzel may have been trapped in her tower but this is Rapunzel’s favorite soup that would always make her happy. Serve this up with some crusty bread and it would make anyone happy. This recipe is perfect for the season, so get this going in your dutch oven. Once’s it’s done, we recommend cozying up on the couch with a bowl of this yumminess while watching Disney’s Tangled.
Recipe Source: Disney Family
Ingredients
- 2 lb butternut squash, seeded and cut into 6 sections
- 1 lb parsnips, peeled and roughly chopped
- 1 green apple, peeled, cored, and quartered
- 1 medium brown onion, thinly sliced
- 4 cups of chicken stock, divided
- 2 tablespoons olive oil, divided
- 1/2 cup heavy cream
- 1/2 teaspoon cumin
- 3-4 sprigs fresh thyme
- Salt and white pepper to taste
- 1 cup raw hazelnuts (for topping)
Directions
- For Soup: Preheat oven to 400° F. Line a baking dish with parchment paper and drizzle 1 tablespoon of olive oil on top.
- Arrange butternut squash in the baking dish, skin side up. Scatter chopped parsnip and apple quarters around the squash. Top with a few sprigs of fresh thyme. Pour a quarter cup of water into the baking dish.
- Bake uncovered for 45-50 minutes, or until a knife slides easily through the skin of the squash.
- Remove the baking dish from the oven and throw away the sprigs of thyme. Set aside to cool.
- Heat the remaining 1 tablespoon of oil in a pan over medium low heat. Add thinly sliced onion and half a teaspoon of salt to the pan and sauté slowly about 10 minutes, or until the onions are soft and translucent, but not browned. Turn off the heat.
- When squash is cool enough to handle, use a paring knife to peel the skin from the butternut squash, discarding the skins. Place the peeled squash into the bowl of a food processor. Pulse into a smooth purée, about 20 seconds. Pour purée into a large stockpot or Dutch oven.
- Place roasted parsnips, apple and sautéed onion into the bowl of the food processor. Add 1 cup of the chicken stock. Purée 20-30 seconds, or until smooth. If the purée is too dry, thin it using an additional half cup of chicken stock. Note: Do not fill a food processor more than half full with hot liquids. Doing so could result in the top or bottom of the food processor bowl blowing off due to pressure.
- Add puréed parsnip and onion mixture to the squash in the stockpot. Add the remaining chicken stock to the pot and raise the heat to medium-high. Bring soup to a boil and then reduce heat to simmer.
- While the soup is simmering add a half teaspoon of ground cumin, as well as salt and white pepper to taste. Before serving, stir in a half cup of heavy cream
- To Roast Hazelnuts: Preheat oven to 275° F Place 1 cup of raw Hazelnuts on a parchment-lined baking sheet.
- Bake for 25 – 30 minutes, or until the hazelnut skins burst.
- Remove from the oven and let cool. When cool enough to handle, roll hazelnuts between paper towels to remove skins. Place skinless hazelnuts into a small plastic bag and crush using a rolling pin.
- Serve soup in bowls or insulated cups and top with the crushed roasted hazelnuts.
If sweets are more up your alley, but you still want it to be Rapunzel themed, then you should try out her frying pan cookie. Just be sure to not be hit by it! She’s got other activities in mind that you can do at home instead.
