Fall is here! What better way to celebrate the harvest season than by using local, seasonal butternut squash, hazelnuts and pears. This soup is gluten free, dairy free, can be vegan and could be nut free if you do not want to use the super delicious roasted hazelnut and rosemary topping. I would not recommend using yellow curry powder for this, it will completely change the taste of the soup, which may be delicious but I can’t comment on that. The red curry powder has a more subtle flavour that goes well with the hazelnuts and rosemary topping.

It’s creamy, perfect for thanksgiving weekend and really easy to make. Be sure to salt appropriately if you are using your own broth, I had to add more salt then I say for that reason but it all depends what kind of broth you choose to use.

Click the picture and it will bring you to this delicious recipe