How To Make Butternut Squash Cappuccino
This delectable squash cappuccino is topped with comforting butternut squash for a refreshing and hearty drink that gets into a classy favorite.
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.
- Calories: 833.43kcal
- Fat: 52.15g
- Saturated Fat: 28.72g
- Monounsaturated Fat: 18.05g
- Polyunsaturated Fat: 2.70g
- Carbohydrates: 92.62g
- Fiber: 9.63g
- Sugar: 52.11g
- Protein: 8.61g
- Cholesterol: 164.83mg
- Sodium: 1675.68mg
- Calcium: 315.75mg
- Potassium: 1690.53mg
- Iron: 3.33mg
- Vitamin A: 2802.70µg
- Vitamin C: 80.46mg
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