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:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1(3 pound) butternut squash, peeled and cubed
- 1tablespoon olive oil
- salt to taste
- ground black pepper to taste
- 16ounces chicken stock, or more as needed
- ¼teaspoon ground nutmeg
- ¼teaspoon ground ginger
- 4fluid ounces hazelnut coffee creamer (such as Coffee Mate®)
Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).Step 2
Toss butternut squash, olive oil, salt, and black pepper together in a bowl. Place on a baking sheet.Step 3
Bake in the preheated oven until tender, about 1 hour.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.