Butternut Squash Soup with Hazelnut Creamer


This harvest butternut squash soup is both savory and sweet, thanks to the unique addition of hazelnut creamer.

Prep Time:
15 mins
Cook Time:
1 hrs 15 mins
Total Time:
1 hrs 30 mins
4 servings


  • 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®)


  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.

Cook's Note:

You can blend the soup using a stick blender if you prefer.

Nutrition Facts (per serving)

345 Calories
12g Fat
56g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 345
% Daily Value *
Total Fat 12g 15%
Saturated Fat 8g 42%
Cholesterol 0mg 0%
Sodium 381mg 17%
Total Carbohydrate 56g 20%
Dietary Fiber 7g 25%
Total Sugars 8g
Protein 4g
Vitamin C 72mg 358%
Calcium 168mg 13%
Iron 3mg 14%
Potassium 1208mg 26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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