BUTTERNUT SQUASH SOUP WITH HAZELNUT CREAMER

Butternut Squash Soup with Hazelnut Creamer image

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

Provided by Chris B 47

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 1h30m

Yield 4

Number Of Ingredients 8

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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
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
4 fluid ounces hazelnut coffee creamer (such as Coffee Mate®)

Steps:

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

Nutrition Facts : Calories 344.9 calories, Carbohydrate 56.1 g, Cholesterol 0.4 mg, Fat 11.8 g, Fiber 7 g, Protein 3.7 g, SaturatedFat 8.4 g, Sodium 380.8 mg, Sugar 7.8 g