Hazelnut Butternut Squash Soup

Hazelnut Butternut Squash Soup
Recipe Info - Skill Level
Recipe Info - Serving Size
4 servings, about 1 cup per serving
Recipe Info - Prep Time
20 min
Recipe Info - Cook Time
1 hr 5 min
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.


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.


*To toast hazelnuts, place in a dry skillet over medium heat, shaking pan or stirring occasionally, for 10 to 15 minutes or until fragrant. While nuts are still warm, wrap them in a kitchen towel and rub vigorously to remove the skins. It’s okay if a few skins cling to the nuts.

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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