Ingredients
2largebutternut squashespeeled and diced
2Tbsp.olive oil
1Spanish oniondiced
3largecarrotsdiced
2clovesgarlicminced
1cupchicken broth(vegetable broth for vegetarians)
1cupbrewed coffee
2cupsheavy creamdivided
1cupbrown sugar
1tsp.cinnamon
½tsp.nutmeg
1tsp.granulated sugar
2Tbsp.salt
1tsp.white pepper
Preparation
Toss butternut squash, carrots, onions, and garlic with olive oil and brown sugar and roast in the oven at 375 degrees F for ½ hour or until cooked and soft.
Transfer to a blender and add chicken broth, 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.
