Preheat the oven to 400º F. Prepare your squash and sweet potato accordingly (peel and dice), and toss the pieces with 1 tablespoon olive oil. Roast in the oven on a pan for about 25 minutes. The pieces will continue cooking once added to the soup pot.

While the squash and sweet potato are roasting, add 2 tablespoon olive oil to a soup pot along with the garlic (either leave as a whole clove smashed, or mince it) and onion. Cook over medium heat for about 5 minutes, and then add the pear, stir, and continue cooking for 5 more minutes or until soft.

After your oven veggies are done roasting, set the oven temperature to 350º F. Add the vegetable broth, water, spices, and roasted veggies to the soup pot. Simmer for 15-20 minutes.

While the soup is cooking, use a small pan to toast the hazelnuts in the oven for 5-8 minutes, being careful not to burn them. After removing the nuts from the oven, try to remove the skins as best as you can.

Remove the hazelnuts from the oven and the pot from the stove. In small batches, blend your soup mixture with the hazelnuts until you get a creamy consistency. Note: for a chunky/hearty soup, only blend half the soup mixture while leaving the rest in the pot. Return the soup to the pot and add the orange juice, and salt and pepper to taste. Stir well and heat before serving.

To serve garnish with fresh thyme, croutons, or (my favorite) apple fennel coconut bacon made by Phoney Baloney's.