How to Make Butternut Squash Soup with Hazelnut Creamer - A Step-by-Step Guide

Butternut squash soup is a quintessential dish for the fall season, and this recipe takes it to a whole new level with the addition of a luxurious hazelnut creamer. This velvety-smooth soup is bursting with warm, earthy flavors, making it the perfect comfort food for chilly autumn evenings. The creamy texture and nutty notes from the hazelnut creamer elevate the traditional butternut squash soup to a gourmet level.

The star ingredient of this recipe is, of course, the butternut squash...

Read more Snack recipes

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®)

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 15 mins
  • Total Time: 1 hr 30 mins
  • Servings: 4
  • Yield: 4 servings

  • 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

    345 cal.

    • Total Fat: 12g
    • Saturated Fat: 8g
    • Cholesterol: 0mg
    • Sodium: 381mg
    • Total Carbohydrate: 56g
    • Dietary Fiber: 7g
    • Total Sugars: 8g
    • Protein: 4g
    • Vitamin C: 72mg
    • Calcium: 168mg
    • Iron: 3mg
    • Potassium: 1208mg