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.
Special Diets:
Ingredients
Method
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.
Remove from heat and let cool slightly.
Blend the soup in small batches until smooth.
Return to the pot and stir in milk and salt.
Bring soup to a simmer about medium heat.
Taste and adjust seasoning, adding more spice if desired. Serve soup with a generous drizzle of apple cream and chopped parsley.
Nutritional Info
Serving Size
Calories
200
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.