Hazelnut Squash Soup

(Compliments of Jesse Clark)


6c vegetable broth                         
1 large onion
2 large acorn squash chopped    
1 bunch leafy greens
4c hazelnuts finely chopped        
3 Tablespoons fresh parsley and/or mint

Saute onion in oil.  Add broth, squash, and hazelnuts and bring to a boil.  Reduce heat and simmer for 35 minutes.  Stir in greens until wilted.  Stir in herbs.  Puree soup in blender or food processor