Favorite Menu Butternut Squash Soup with Hazelnut Creamer

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Butternut Squash Soup with Hazelnut Creamer

"This harvest butternut squash soup is both savory and candy, thanks to the specific addition of hazelnut creamer."

Ingredients :

1 (3 pound) butternut squash, peeled and cubed
1 tablespoon olive oil
salt to taste
ground black pepper to flavor
sixteen oz. Bird stock, or extra as wished
1/4 teaspoon ground nutmeg
1/four teaspoon floor ginger
four fluid oz. Hazelnut espresso creamer (such as Coffee Mate®)

Instructions :

Prep : 15M	Cook : 4M	Ready in : 1H30M

Preheat the oven to 350 tiers F (one hundred seventy five levels C).
Toss butternut squash, olive oil, salt, and black pepper collectively in a bowl. Place on a baking sheet.
Bake within the preheated oven until soft, about 1 hour.
Transfer baked squash to a four-quart pot and add chook inventory until level with squash. Add ginger and nutmeg and produce to a simmer, approximately 15 mins.
Fill blender midway with soup. Cover and preserve lid down with a potholder; pulse some instances before leaving on to blend. Pour right into a pot. Repeat with closing soup. Add creamer and stir to mix.

Notes :

You can mixture the soup using a stick blender in case you opt for.

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