Butternut Squash Soup with Hazelnut Creamer

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat the oven to 350 degrees F (175 degrees C).'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Toss butternut squash, olive oil, salt, and black pepper together in a bowl. Place on a baking sheet.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Bake in the preheated oven until tender, about 1 hour.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': '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. 5

   {'id': 'step_4', 'step': 5, 'text': '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.'}

📊 Nutrition Facts

Per serving (4 servings total)