Name: Creamy Butternut Squash Soup with Hazelnut Swirl
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4
Cuisine: US
Ingredients: 1 (3 pound) butternut squash, peeled, seeded, and cubed; 1 tablespoon extra virgin olive oil; Sea salt, to taste; Freshly cracked black pepper, to taste; 16 ounces high-quality chicken stock, or vegetable stock for a vegetarian option, plus more as needed; 0.25 teaspoon freshly grated nutmeg; 0.25 teaspoon ground ginger; 4 fluid ounces hazelnut flavored coffee creamer

Butternut Squash Soup

Butternut Squash Soup with Hazelnut Creamer

Aug 22, 2025
by Aditya Pacocha
- 5.0 / 5 ( 2 Ratings)
1 Likes

PREP TIME

15 mins
COOK TIME

1 hrs 15 mins
TOTAL TIME

1 hrs 30 mins
SERVING

4 People
VIEWS

6

Embrace the essence of autumn with this velvety Butternut Squash Soup, where the earthy sweetness of roasted squash meets the subtle, nutty embrace of hazelnut. A comforting and elegant dish, perfect for crisp evenings.

Ingridients

Adjust Servings

1 (3 pound) butternut squash, peeled, seeded, and cubed

1 tablespoon extra virgin olive oil

Sea salt, to taste

Freshly cracked black pepper, to taste

16 ounces high-quality chicken stock, or vegetable stock for a vegetarian option, plus more as needed

0.25 teaspoon freshly grated nutmeg

0.25 teaspoon ground ginger

4 fluid ounces hazelnut flavored coffee creamer

Nutrition

Carbohydrate

56 g
Cholesterol

0 mg
Fiber

7 g
Protein

4 g
Saturated Fat

8 g
Sodium

381 mg
Sugar

8 g
Fat

12 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

Preheat your oven to 350 degrees F (175 degrees C). (5 minutes)

02

Step

In a large bowl, toss the butternut squash cubes with olive oil, sea salt, and freshly cracked black pepper, ensuring each piece is lightly coated. Arrange the seasoned squash in a single layer on a baking sheet. (5 minutes)

03

Step

Roast in the preheated oven until the squash is fork-tender and slightly caramelized, about 1 hour. The roasting process intensifies the squash's natural sweetness, adding depth to the soup. (60 minutes)

04

Step

Once roasted, transfer the squash to a 4-quart pot. Pour in the chicken stock until it just covers the squash. Add the freshly grated nutmeg and ground ginger. Bring the mixture to a gentle simmer over medium heat, allowing the flavors to meld for about 15 minutes. (20 minutes)

05

Step

Carefully transfer the simmering soup in batches to a blender, filling it no more than halfway each time. Secure the lid tightly and cover with a towel, pulse a few times, then blend until smooth and creamy. (10 minutes)

06

Step

Return the blended soup to the pot. Stir in the hazelnut coffee creamer, adjusting the amount to your preference. Gently heat through, being careful not to boil. Taste and adjust seasonings as needed. (5 minutes)

For an even richer flavor, consider using brown butter instead of olive oil to roast the squash.
Garnish with a swirl of hazelnut creamer, a sprinkle of toasted hazelnuts, or a drizzle of high-quality olive oil for an elegant presentation.
For a vegan option, use vegetable stock and substitute the hazelnut coffee creamer with a homemade cashew cream infused with hazelnut extract.
Soup can be stored in the refrigerator for up to 3 days.

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Aditya Pacocha

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.