Butternut Squash Soup with Hazelnut Creamer
This harvest butternut squash soup is both savory and sweet, thanks to the unique addition of hazelnut creamer.
- Serves: 4 persons
- 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®)
Step 1Preheat the oven to 350 degrees F (175 degrees C).
Step 2Toss butternut squash, olive oil, salt, and black pepper together in a bowl. Place on a baking sheet.
Step 3Bake in the preheated oven until tender, about 1 hour.
Step 4Transfer 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 5Fill 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.