Chai-Spiced Butternut Squash Soup With Apple Cream

Name: Chai-Spiced Butternut Squash Soup With Apple Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup creme fraiche; ¼ cup apple cider; ½ teaspoon ground cinnamon; 2 tablespoons unsalted butter; ¾ cup chopped white onion; ⅛ teaspoon ground cloves; ⅛ teaspoon ground nutmeg; ⅛ teaspoon ground cinnamon; ⅛ teaspoon ground allspice; ⅛ teaspoon ground ginger; ⅛ teaspoon ground cardamom; 3 cups butternut squash, cut in 1-inch cubes; ¾ cup chopped fennel; 3 ½ cups chicken broth; 1 cup apple cider; ½ cup whole milk; ½ teaspoon salt

Servings: persons

½ cup creme fraiche
¼ cup apple cider
½ teaspoon ground cinnamon
2 tablespoons unsalted butter
¾ cup chopped white onion
⅛ teaspoon ground cloves
⅛ teaspoon ground nutmeg
⅛ teaspoon ground cinnamon
⅛ teaspoon ground allspice
⅛ teaspoon ground ginger
⅛ teaspoon ground cardamom
3 cups butternut squash, cut in 1-inch cubes
¾ cup chopped fennel
3 ½ cups chicken broth
1 cup apple cider
½ cup whole milk
½ teaspoon salt

1
First, make the apple cream: combine the creme 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.
5
Stir in cloves, nutmeg, cinnamon, allspice, ginger and cardamom.
6
Cook until fragrant, stirring constantly, about 1 minute.
7
Stir in butternut squash, fennel, chicken stock and apple cider.
8
Cover, reduce heat to medium and cook until the butternut squash is tender, about 15 minutes.
9
Take from heat and let cool.
10
Blend the soup in small batches until a smooth puree is obtained.
11
Return to pot and stir in milk and salt.
12
Bring soup to a simmer.
13
Taste and adjust seasoning, adding more spice if desired.
14
Serve soup with a generous drizzle of apple cream.

1695

kcal

Calories

153

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: ½ cup creme fraiche, ¼ cup apple cider, ½ teaspoon ground cinnamon, 2 tablespoons unsalted butter, and more.

Yes, Chai-Spiced Butternut Squash Soup With Apple Cream falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!