Butternut Squash Soup with Hazelnut Creamer
Description
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
•
1/4 teaspoon ground nutmeg
•
1/4 teaspoon ground ginger
•
4 fluid ounces hazelnut coffee creamer (such as Coffee Mate®)
Directions
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.