Butternut Squash Soup with Hazelnut Creamer

Name: Butternut Squash Soup with Hazelnut Creamer
Total time: 90
Yield: 4
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®)

Recipe by Chris B 47 from allrecipes.com

Dinner 2 Hr. 30 Mins.

Ingredients

4 servings

•

1 (3 pound) butternut squash, peeled and cubed
•

1 tablespoon olive oil
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salt to taste
•

ground black pepper to taste

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16 ounces chicken stock, or more as needed
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¼ teaspoon ground nutmeg
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¼ teaspoon ground ginger
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4 fluid ounces hazelnut coffee creamer (such as Coffee Mate®)

Instructions

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.