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.
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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Serving Size: 1 Serving (335g) | ||
Recipe Makes: 6 | ||
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Calories: 316 | ||
Calories from Fat: 241 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.8g | 36 % | |
Saturated Fat 16.6g | 83 % | |
Monounsaturated Fat 6.9g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 70.1mg | 22 % | |
Sodium 236.6mg | 8 % | |
Potassium 522.1mg | 14 % | |
Total Carbohydrate 18.5g | 5 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 15.5g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 316
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