Butternut Squash Cappuccino Recipe

Everett
Everett November 3, 2020

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.

Preparation: 20 minutes
Cooking: 30 minutes
Total: 50 minutes
Serves:

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

Instructions

  1. 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.

  2. Transfer to a blender and add chicken broth, cream, cinnamon, and coffee.

  3. Blend until smooth. Add more chicken broth if too thick and season with salt and pepper.

  4. Whisk remaining heavy cream in a bowl with granulated sugar until thick like whipped cream.

  5. Serve in a coffee cup and garnish with a scoop of whipped cream and serve, sprinkled with cinnamon.

Nutrition

  • 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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