Ingredients
4
4 servings
- •2 large butternut squashes, peeled and diced
- •2 tablespoons olive oil
- •1 spanish onion, diced
- •3 large carrots, diced
- •2 cloves garlic, minced
- •1 cup chicken broth, (vegetable broth for vegetarians)
- •1 cup brewed coffee
- •2 cups heavy cream, divided
- •1 cup brown sugar
- •1 teaspoon cinnamon
- •½ teaspoon nutmeg
- •1 teaspoon granulated sugar
- •2 tablespoons salt
- •1 teaspoon white pepper
Instructions
- Toss butternut squash, carrots, onions, garlic with olive oil and brown sugar and roast in the oven at 375 degrees for ½ hour or until cooked and soft.
- Transfer to a blender and add chicken broth, 1 C. cream, cinnamon and coffee.
- Blend until smooth. Add more chicken broth if too thick and season with salt and pepper.
- Whisk remaining heavy cream in a bowl with granulated sugar until thick like whipped cream.
- Serve in a coffee cup and garnish with a scoop of whipped cream and serve, sprinkled with cinnamon.
Nutritional Facts
Per 4 servings
- Calories: 841
- Carbohydrate: 111g
- Fat: 51g
- Fiber: 12g
- Protein: 11g
- Sugar: 55g
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