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

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Recipe Summary

prep:
15 mins
cook:
1 hr 15 mins
total:
1 hr 30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • 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.

Cook's Note:

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

Nutrition Facts

345 calories; protein 3.7g 8% DV; carbohydrates 56.1g 18% DV; fat 11.8g 18% DV; cholesterol 0.4mg; sodium 380.8mg 15% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/04/2019
This is sweet and savory with a touch of Hazelnut. It's delicious with Asiago bread as a side. Read More
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