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Butternut Squash Soup with Hazelnut Creamer
Butternut Squash Soup with Hazelnut Creamer
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
Savory and sweet harvest butternut squash soup, enhanced with hazelnut creamer.
Ingredients:
  • 1 (3 pound) butternut squash, peeled and cubed
  • 16 ounces chicken stock, or more as needed
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon ground ginger
  • 4 fluid ounces hazelnut coffee creamer (such as Coffee Mate®)
Instructions:
  • Heat your oven to 350 degrees F (175 degrees C).
  • Combine butternut squash with olive oil, salt, and black pepper in a bowl, ensuring each piece is well coated. Spread the seasoned squash evenly on a baking sheet.
  • Cook in the warm oven until soft, approximately 1 hour.
  • Place the baked squash in a 4-quart pot. Pour in enough chicken stock to reach the same level as the squash. Stir in ginger and nutmeg. Bring to a simmer and cook for approximately 15 minutes.
  • Fill your blender halfway with the savory soup, making sure to cover and secure the lid with a potholder. Pulse a few times before blending continuously. Transfer the smooth mixture into a pot. Repeat the process with the remaining soup. Finally, mix in the creamer until well combined.

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