1 cup chicken broth (240 mL), (vegetable broth for vegetarians)
1 cup brewed coffee (240 mL)
2 cups heavy cream (480 mL), divided
1 cup brown sugar (220 g)
1 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon granulated sugar
2 tablespoons salt
1 teaspoon white pepper
Nutrition Info
Calories 1079
Fat 72g
Carbs 123g
Fiber 12g
Sugar 55g
Protein 10g
How to Make It
1. Step
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.
2. Step
Transfer to a blender and add chicken broth, 1 C. cream, cinnamon and coffee.
3. Step
Blend until smooth. Add more chicken broth if too thick and season with salt and pepper.
4. Step
Whisk remaining heavy cream in a bowl with granulated sugar until thick like whipped cream.
5. Step
Serve in a coffee cup and garnish with a scoop of whipped cream and serve, sprinkled with cinnamon.
