BUTTERNUT SQUASH CAPPUCCINO RECIPE BY TASTY

Butternut Squash Cappuccino Recipe by Tasty image

Provided by James Tchinnis

Yield 4 servings

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 1079 calories, Carbohydrate 123 grams, Fat 72 grams, Fiber 12 grams, Protein 10 grams, Sugar 55 grams