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Butternut Squash Soup with Hazelnut Creamer

Rated as 5 out of 5 Stars

"This harvest butternut squash soup is both savory and sweet, thanks to the unique addition of hazelnut creamer."
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1 h 30 m servings 345
Original recipe yields 4 servings


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  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; 11.8 56.1 3.7 < 1 381 Full nutrition

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This is sweet and savory, with a touch of Hazelnut. It's delicious with Asiago bread as a side.