Creamy and Flavorful Butternut Squash Soup with a Nutty Twist

This Butternut Squash Soup with Hazelnut Creamer is the perfect comforting dish for chilly days. Made with roasted butternut squash, aromatic herbs, and a nutty hazelnut creamer, this soup is creamy, flavorful, and satisfying. It can be enjoyed as a starter or a main course, and pairs well with crusty bread or a salad. Prepare this delicious soup in just 45 minutes and impress your family and friends with its delicious flavors.

Ingredients

• 1 large butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon ground nutmeg
• 4 cups vegetable broth
• 1 cup hazelnut creamer
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Directions

1. Preheat the oven to 400°F (200°C).
2. Place the cubed butternut squash on a baking sheet and drizzle with olive oil. Toss to coat the squash evenly.
3. Roast the squash in the preheated oven for 25-30 minutes, or until it is tender and lightly caramelized.
4. In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
5. Add the roasted butternut squash, dried thyme, and ground nutmeg to the pot. Stir well to combine.
6. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for 15 minutes, allowing the flavors to meld together.
7. Using an immersion blender or a countertop blender, carefully blend the soup until smooth and creamy.
8. Return the blended soup to the pot and stir in the hazelnut creamer. Season with salt and pepper to taste.
9. Simmer the soup for an additional 5 minutes to heat through.
10. Serve the butternut squash soup hot, garnished with chopped fresh parsley.
11. Enjoy!

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