Butternut Squash Soup With Hazelnut Creamer

• 1 (3 pound) butternut squash, peeled and cubed
• 1 tablespoon olive oil
• salt to taste
• ground black pepper to taste
• 16 ounces chicken stock, or more as needed
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 4 fluid ounces hazelnut coffee creamer (such as Coffee Mate(R))

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Toss butternut squash, olive oil, salt, and black pepper together in a bowl. Place on a baking sheet.
3. Bake in the preheated oven until tender, about 1 hour.
4. Transfer baked squash to a 4-quart pot and add chicken stock until level with squash. Add ginger and nutmeg and bring to a simmer, about 15 minutes.
5. Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Add creamer and stir to combine.

butternut squash, olive oil, salt, ground black pepper, chicken, ground nutmeg, ground ginger, fluid ounces hazelnut coffee creamer

Taken from www.allrecipes.com/recipe/269718/butternut-squash-soup-with-hazelnut-creamer/ (may not work)