Butternut Squash Soup with Hazelnut Creamer recipe
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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®)
Nutrition Info
- 344.9 caloriescarbohydrate: 56.1 gcholesterol: 0.4 mgfat: 11.8 gfiber: 7 gprotein: 3.7 gsaturatedFat: 8.4 gservingSize: -sodium: 380.8 mgsugar: 7.8 gtransFat: : -unsaturatedFat: : -
Directions Butternut Squash Soup with Hazelnut Creamer
Directions
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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.