recipe: Butternut Squash Soup With Hazelnut Creamer

Butternut Squash Soup With Hazelnut Creamer

Butternut Squash Soup With Hazelnut Creamer
  • Prep Time: 1 h 30 m
  • Calories: 345 kcal
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Ingredients

Directions

  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.
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