Name: Butternut Squash Soup with Hazelnut Creamer
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Butternut squash, peeled and cubed - 1 (3 pound); Olive oil - 1 tablespoon; Salt to taste - 1 tablespoon; Ground black pepper to taste - 1 tablespoon; Chicken stock, or more as needed - 16 ounces; Ground nutmeg - ¼ teaspoon; Ground ginger - ¼ teaspoon; Hazelnut coffee creamer (such as Coffee Mate®) - 4 fluid ounces

Butternut Squash Soup with Hazelnut Creamer

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Butternut Squash Soup with Hazelnut Creamer

1. Butternut squash, peeled and cubed - 1 (3 pound)

2. Olive oil - 1 tablespoon

3. Salt to taste - 1 tablespoon

4. Ground black pepper to taste - 1 tablespoon

5. Chicken stock, or more as needed - 16 ounces

6. Ground nutmeg - ¼ teaspoon

7. Ground ginger - ¼ teaspoon

8. Hazelnut coffee creamer (such as Coffee Mate®) - 4 fluid ounces

How to cook deliciously - Butternut Squash Soup with Hazelnut Creamer

1. Stage

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

2. Stage

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

3. Stage

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

4. Stage

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. Stage

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.