Type what you have

Ingredients

• ✓ hazelnut coffee creamer
• butternut squash
• olive oil
• salt
• black pepper
• chicken stock
• nutmeg
• ginger

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Toss butternut squash, olive oil, salt, and black pepper together in a bowl. Place on a baking sheet.
3. 3 Bake in the preheated oven until tender, about 1 hour.
4. 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. 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.

By Chris B 47