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.
Ingredients
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
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®)