Cut butternut squash in half and drizzle olive oil over. Place on foil lined baking sheet.
Cut top of garlic bulb off and place in square foil sheet. Drizzle Olive Oil over top onto cloves then cover with foil completely and place on baking sheet next to squash.
Spread Hazelnuts onto baking sheet, use a separate sheet as these will roast faster.
Place butternut squash in over with garlic and allow to roast about an hour. Remove when squash is soft and easy to cut into.
Place Hazelnuts in oven and roast for about 15 minutes. Remove, let cool and using a clean cloth, roll them around to remove skin.
In blender, combine roasted garlic by squeezing out buttery garlic into blender cup. Add roasted squash, and about half the roasted .hazelnuts. Pour about a cup of water (or homemade bone broth) and blend until smooth and creamy!
You can add to a pot over the stove to warm together or place in fridge or freezer until ready to warm and enjoy.
When serving, add some leftover roasted hazelnuts to top of soup and sprinkle with parsley if prefer.
Enjoy and let those free radicals be banished! Here’s to a more youthful, healthy and nutritiously well-fed you!