Hazelnut Butternut Squash Soup

Nutrition Facts: Serving Size: 15 ml

Amount Per Serving

Calories: 240
Calories from Fat: 100
% Daily Value*
Total Fat: 11g 17
Saturated Fat: 5g 26
Cholesterol: 25mg 8
Sodium: 750mg 31
Sugars: 11g
Total Carbohydrate: 35g 12
Dietary Fiber: 5g 21
Protein: 4g
Vitamin A: 490
Vitamin C: 80
Calcium: 10
Iron: 10

Hazelnut Butternut Squash Soup

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.

prep 20min cook 65min stand 5min total 90min yield 4servings, about 1 cup per serving

Nutrition Facts: Serving Size: 15 ml

Amount Per Serving

Calories: 240
Calories from Fat: 100
% Daily Value*
Total Fat: 11g 17%
Saturated Fat: 5g 26%
Cholesterol: 25mg 8%
Sodium: 750mg 31%
Sugars: 11g
Total Carbohydrate: 35g 12%
Dietary Fiber: 5g 21%
Protein: 4g
Vitamin A: 490%
Vitamin C: 80%
Calcium: 10%
Iron: 10%


  • 1 (about 2 pounds total) butternut squash, halved lengthwise, seeds removed
  • Olive oil for rubbing squash
  • Salt and ground black pepper for seasoning squash
  • 2 tablespoons butter or olive oil
  • 1 small onion, finely chopped (about 1 cup)
  • 1 clove garlic, finely chopped
  • 2 1/2 cups chicken stock
  • 1/2 teaspoon salt (optional)
  • 1/4 teaspoon ground black pepper
  • 1/4 cup COFFEE-MATE® natural bliss® Hazelnut Flavor All-Natural Coffee Creamer
  • 2 tablespoons toasted, finely chopped hazelnuts*
  • Fresh thyme for garnish (optional)


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.

BAKE for 45 to 50 minutes or until tender. Cool, then scoop flesh out of squash.

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.

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.

This Recipe Includes



Coffeemate Natural Bliss Hazelnut flavor coffee creamer adds naturally delicious goodness into every cup you pour. We start with real milk and cream from cows not treated with added growth hormone,* blending in flavors derived from extracts of real hazelnuts for a smooth, rich flavor. The result is just a few simple ingredients to liven up your cup. No GMO ingredients or added growth hormones, and absolutely mouthwatering. When you sip a cup made with Coffeemate Natural Bliss Hazelnut, you can be sure that your morning is starting at its all-natural best. *Milk and cream from cows not treated with added growth hormone. No significant difference has been shown between milk from rBST treated and non rBST treated cows.