Roasted Squash Sweet Potato Soup

Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper or a silicone mat. Add the squash (1 delicata) and potato (1 sweet), tossing them with olive oil (1 tbsp). Roast for 25 minutes. They don't need to be fully tender, as they will cook further in the soup. Start 25m timer

While vegetables are roasting, add olive oil (2 tbsp) to a soup pot with the cloves (3 garlic) and onion (1). Sauté over medium heat for 5 minutes. Add the pear (1), stir, and continue cooking for 5 more minutes until soft. Start 10m timer

Reduce oven temperature to 350°F (177°C). Add the vegetable broth (3 cup), dried thyme (0.25 tsp), poultry seasoning (0.25 tsp), and roasted vegetables to the soup pot. Simmer for 15-20 minutes until all vegetables are tender. Start 20m timer

While soup is simmering, toast the hazelnuts (0.25 cup) in a small pan in the oven for 5-8 minutes until fragrant. Be careful not to burn them. Remove from oven and peel the skins from the nuts as best as possible. Start 8m timer

Remove soup from stove. In small batches, blend the soup mixture with the [hazelnuts] in a high-speed blender until creamy. For a chunky soup, blend only half and return to the pot with the unblended mixture. Return all soup to the pot, stir in orange juice (0.33 cup), and season with [salt] and [pepper] to taste. Heat gently before serving.