Hazelnut and potimarron soup

Last week I was invited in one of the restaurants of the Pourcel brothers and one of the yummy dishes was a potimarron (hokkaido squash, but I prefer the French word!!) soup, with hazelnuts and some truffle oil. It was really delicious, so the very same evening, I tried to prepare a potimarron soup… (of course, I was still far from the one I tasted in the restaurant, but it turned out to be really tasty, too)

1 hokkaido squash, peeled and cut into big chunks
1 small onion
1 small leek, white part only, chopped
1 tablespoon of olive oil
1 potato, cut in big chunks
a few saffron pistils
1 cup of soy milk
1/2 cup of hazelnuts, roasted and coarsely chopped
salt and pepper

Heat the olive oil in a pan. Add the onion and leek. Stir and cook for about 5 minutes until golden.
Add the potimarron and potato. Season with salt and pepper and stir well. Add water until the vegetable are covered and a few saffron pistils.
Bring to a boil, then reduce heat and simmer for about 20 minutes.
Put in a mixer and add the soy milk. Mix it for about 2 minutes, so that the soup becomes very light and frothy.
Sprinkle some of the hazelnuts in the serving bowl before pouring the soup and then sprinkle the rest on the soup.

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