Chai Spiced Butternut Squash Soup With Apple Cream

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Whole foods

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Steps

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First , make the apple cream: combine the crme fraiche , apple cider and cinnamon in a small bowl.

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Cover and refrigerate to allow the flavors to combine.

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Melt the butter in a large soup pot over medium-high heat.

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Add the onions and cook , stirring frequently , until translucent , about 6 minutes.

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Stir in cloves , nutmeg , cinnamon , allspice , ginger and cardamom.

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Cook until fragrant , stirring constantly , about 1 minute.

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Stir in butternut squash , fennel , chicken stock and apple cider.

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Cover , reduce heat to medium and cook until the butternut squash is tender , about 15 minutes.

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Take from heat and let cool.

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Blend the soup in small batches until a smooth puree is obtained.

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Return to pot and stir in milk and salt.

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Bring soup to a simmer.

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Taste and adjust seasoning , adding more spice if desired.

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Serve soup with a generous drizzle of apple cream.

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Ingredients

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creme fraiche, apple cider, ground cinnamon, unsalted butter, white onion, ground cloves, ground nutmeg, ground allspice, ground ginger, ground cardamom, butternut squash, fennel, chicken broth, whole milk, salt