Chai Spiced Butternut Squash Soup With Apple Cream Recipes

SPICED APPLE-BUTTERNUT SQUASH SOUP RECIPE

Steps:

• Melt butter in large saucepan on medium heat. Add onions; cook 4 min. or until crisp-tender, stirring occasionally. Stir in nutmeg; cook 1 min. Add squash, apples and broth; stir. Bring to boil; cover. Simmer on medium-low heat 50 min. or until squash and apples are tender, stirring occasionally.
• Cool soup slightly. Add, in batches, to food processor or blender; cover. Process until smooth; return to saucepan. Cook on medium-low heat until heated through, stirring occasionally.
• Ladle soup into 8 serving bowls. Add 1 Tbsp. cream cheese spread to each bowl; stir gently to swirl.

CHAI-SPICED BUTTERNUT SQUASH SOUP WITH APPLE CREAM

Steps:

• First, make the apple cream: combine the crème fraiche, apple cider and cinnamon in a small bowl.
• Cover and refrigerate to allow the flavors to combine.
• Melt the butter in a large soup pot over medium-high heat.
• Add the 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 puree 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.