Butternut Squash Soup with Hazelnut Creamer

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

Ingredients

• 1 (3 pound) butternut squash, peeled and cubed
• 1 tablespoon olive oil
• salt to taste
• ground black pepper to taste
• 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®)

Steps

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Toss butternut squash, olive oil, salt, and black pepper together in a bowl. Place on a baking sheet.
3. Bake in the preheated oven until tender, about 1 hour.
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.
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.