Chai-Spiced Butternut Squash Soup with Apple Cream
Ease into the cooler months with this soup featuring butternut squash and the warm, inviting spices of chai-cloves, nutmeg, cinnamon, allspice, ginger and cardamom. Apple cider in both the soup and garnish adds a touch of sweetness.
Yield: 6 Ready in 30 minutes
18 people trying soon
Verified by stevemur
|1 Apple Cream|
|0.5 cupcrème fraîche|
|0.25 cupapple cider|
|0.5 teaspoonground cinnamon|
|1 Butternut Squash Soup|
|2 tablespoonsunsalted butter|
|0.75 cupwhite onion; chopped|
|0.125 teaspoonground cloves|
|0.125 teaspoonground nutmeg|
|0.125 teaspoonground cinnamon|
|0.125 teaspoonground allspice|
|0.125 teaspoonground ginger|
|0.125 teaspoonground cardamom|
|3 cupsbutternut squash; (1-inch cubes)|
|0.75 cupfennel; chopped|
|3.5 cupsgluten-free low-sodium chicken broth|
|1 cupapple cider|
|0.5 cupwhole milk|
Chai-Spiced Butternut Squash Soup with Apple Cream Preparation
First, make the apple cream: combine crème fraîche, apple cider and cinnamon in a small bowl. Cover and refrigerate to allow the flavors to combine.
For the soup, melt the butter in a large soup pot over medium-high heat. Add onions and cook, stirring frequently, until translucent, about 6 minutes. Stir in cloves, nutmeg, cinnamon, allspice, ginger and cardamom. Cook until fragrant, stirring constantly, about 1 minute. Stir in butternut squash, fennel, chicken stock and apple cider. Cover, reduce heat to medium and cook until the butternut squash is tender, about 15 minutes. Take from heat and let cool.
Blend the soup in small batches until a smooth purée is obtained. Return to pot and stir in milk and salt. Bring soup to a simmer. Taste and adjust seasoning, adding more spice if desired. Serve soup with a generous drizzle of apple cream.
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