Chai-Spiced Butternut Squash Soup with Apple Cream (Whole Foods Recipe)

OMG this sounds SO good. I may try to make it this weekend and keep it for the week. Thought I'd share:

Chai-Spiced Butternut Squash Soup

Serves 5-6

For the Apple Cream
* 1/2 cup crème fraiche
* 1/4 cup apple cider
* 1/2 teaspoon ground cinnamon


For the Butternut Squash Soup
* 2 tablespoons unsalted butter
* 3/4 cup chopped white 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 (1-inch cubes) butternut squash
* 3/4 cup chopped fennel
* 3 1/2 cups gluten-free low-sodium chicken broth
* 1 cup apple cider
* 1/2 cup whole milk
* 1/2 teaspoon salt

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.
Nutrition Info

Per serving (About 13oz/369g-wt.): 230 calories (120 from fat), 14g total fat, 8g saturated fat, 6g protein, 22g total carbohydrate (4g dietary fiber, 7g sugar), 45mg cholesterol, 420mg sodium

Re: Chai-Spiced Butternut Squash Soup with Apple Cream (Whole Foods Recipe)

Mmmmm, I love butternut squash soup! This sounds like a yummy variation. Except for the fennel.