Butternut Squash Soup with Hazelnut Creamer

Butternut Squash Soup with Hazelnut Creamer

This harvest butternut squash soup is both savory and sweet, thanks to the unique addition of hazelnut creamer.

Preparation Time
15 mins
Cooking Time
1 hr 15 mins
Total Time
1 hr 30 mins
Calories
345 Calories

Recipe Instructions

Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Bake in the preheated oven until tender, about 1 hour.
Step 3
Toss butternut squash, olive oil, salt, and black pepper together in a bowl. Place on a baking sheet.
Step 4
Transfer baked squash to a 4-quart pot and add chicken stock until level with squash. Add ginger and nutmeg and bring to a simmer, about 15 minutes.
Step 5
Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Add creamer and stir to combine.
Butternut Squash Soup with Hazelnut Creamer

Ingredients

  • salt to taste
  • 1 tablespoon olive oil
  • ground black pepper to taste
  • 1 (3 pound) butternut squash, peeled and cubed
  • 16 ounces chicken stock, or more as needed
  • 4 fluid ounces hazelnut coffee creamer (such as Coffee Mate®)
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon ground ginger

Categories

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