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Hazelnut Butternut Squash Soup

Hazelnut Butternut Squash Soup
Level
Easy
Prep
20 minutes
Cook
65 minutes
Servings
4 servings, about 1 cup per serving
  • This Hazelnut Butternut Squash Soup is the perfect soup for the holidays. Serve it after a cold blustery day or after a chilly day of holiday shopping. Also provides a healthy dose of vitamin A and fiber.
Key Ingredients
Ingredients
  • 1 (about 2 pounds total) butternut squash, halved lengthwise, seeds removed
  • Olive oil for rubbing squash
  • Salt and ground black pepper for seasoning squash
  • 2 tablespoons butter or olive oil
  • 1 cup finely chopped onion
  • 1 clove garlic, finely chopped
  • 2 1/2 cups chicken stock
  • 1/2 teaspoon salt (optional)
  • 1/4 teaspoon ground black pepper
  • 1/4 cup Coffee mate® natural bliss® Hazelnut Flavor All-Natural Coffee Creamer
  • 2 tablespoons toasted, finely chopped hazelnuts*
  • Fresh thyme for garnish (optional)
Make It
Step 1
Preheat oven to 400° F. Arrange butternut squash in a 13 x 9-inch baking pan, skin-side-down. Rub flesh with a little olive oil; season with salt and pepper. Top with thyme sprigs, if desired.
Step 2
Bake for 45 to 50 minutes or until tender. Cool, then scoop flesh out of squash.
Step 3
Melt butter in large saucepan over medium heat. Add onion; cook, stirring frequently, for 4 to 6 minutes or until soft. Add garlic; cook for 30 seconds or until fragrant. Add broth and cooked squash; bring to a boil, stirring occasionally. Reduce heat to medium-low; cook, stirring occasionally, for 12 to 15 minutes. Stir in Coffee mate natural bliss Creamer. Remove from heat.
Step 4
Transfer mixture to food processor or blender (in batches, if necessary); process until smooth. Return to saucepan. Serve warm topped with toasted hazelnuts and fresh thyme.
Cook’s Tip:
15 ounces butternut squash puree or 1 can (15 ounces) LIBBY’S® 100% Pure Pumpkin may be used in place of fresh squash.
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