Butternut Squash Soup With Hazelnut Creamer - cooking recipe

Ingredients

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
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
4 fluid ounces hazelnut coffee creamer (such as Coffee Mate(R))

Preparation

Preheat 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.