Chai-spiced Butternut Squash Soup With Apple Cream

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 cup creme fraiche
• 1/4 cup apple cider
• 1/2 teaspoon ground cinnamon
• 2 tablespoons unsalted butter
• 3/4 cup chopped onion
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground cardamom
• 3 cups butternut squash, cut in 1-inch cubes
• 3/4 cup chopped fennel
• 3 1/2 cups chicken broth
• 1 cup apple cider
• 1/2 cup whole milk
• 1/2 teaspoon salt

Recipe

• 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.