Butternut Squash Soup with Hazelnut Creamer

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



  1. Step 1

    Preheat the oven to 350 degrees F (175 degrees C).
  2. Step 2

    Toss butternut squash, olive oil, salt, and black pepper together in a bowl. Place on a baking sheet.
  3. Step 3

    Bake in the preheated oven until tender, about 1 hour.
  4. 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.
  5. 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.