Chai-Spiced Butternut Squash Soup With Apple Cream

Submitted by dicentra

"Whole Foods"

 

• Ready In: 35mins
• Ingredients: 17
• Serves: 4

ingredients

• Apple Cream

• 118.29 ml creme fraiche
• 59.14 ml apple cider
• 2.46 ml ground cinnamon

• Butternut Squash Soup

• 29.58 ml unsalted butter
• 177.44 ml chopped white onion
• 0.61 ml ground cloves
• 0.61 ml ground nutmeg
• 0.61 ml ground cinnamon
• 0.61 ml ground allspice
• 0.61 ml ground ginger
• 0.61 ml ground cardamom
• 709.77 ml butternut squash, cut in 1-inch cubes
• 177.44 ml chopped fennel
• 828.06 ml chicken broth
• 236.59 ml apple cider
• 118.29 ml whole milk
• 2.46 ml salt

directions

1. First, make the apple cream: combine the crème fraiche, apple cider and cinnamon in a small bowl.
2. Cover and refrigerate to allow the flavors to combine.
3. Melt the butter in a large soup pot over medium-high heat.
4. Add the onions and cook, stirring frequently, until translucent, about 6 minutes. Stir in cloves, nutmeg, cinnamon, allspice, ginger and cardamom.
5. Cook until fragrant, stirring constantly, about 1 minute. Stir in butternut squash, fennel, chicken stock and apple cider.
6. Cover, reduce heat to medium and cook until the butternut squash is tender, about 15 minutes. Take from heat and let cool.
7. Blend the soup in small batches until a smooth puree is obtained. Return to pot and stir in milk and salt.
8. Bring soup to a simmer. Taste and adjust seasoning, adding more spice if desired. Serve soup with a generous drizzle of apple cream.

Reviews

[CaliCook]

I really like the flavor of this soup. It had a good combination of squash, spice and apple. My only complaint was that it took a lot longer than 15 minutes to cook the squash. I make a lot of squash soup, so I'm sure to make this one again.