Butternut Squash Soup With Hazelnut Creamer
When did coffee creamer flavors become so decadent?
Recipe Summary Butternut Squash Soup With Hazelnut Creamer
This harvest butternut squash soup is both savory and sweet, thanks to the unique addition of hazelnut creamer.Ingredients | Coffee Creamer Flavors List1 (3 pound) butternut squash, peeled and cubed1 tablespoon olive oilsalt to tasteground black pepper to taste16 ounces chicken stock, or more as needed¼ teaspoon ground nutmeg¼ teaspoon ground ginger4 fluid ounces hazelnut coffee creamer (such as Coffee Mate®)DirectionsPreheat 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.You can blend the soup using a stick blender if you prefer.Info | Coffee Creamer Flavors Listprep:
15 mins
cook:
1 hr 15 mins
total:
1 hr 30 mins
Servings:
4
Yield:
4 servings
TAG : Butternut Squash Soup With Hazelnut CreamerSoups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Squash Soup Recipes, Butternut Squash Soup Recipes,
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