The name Butternut Squash Cappuccino caught my attention on a menu in a beautifully designed restaurant we were visiting, Brasserie des Heras in France. The pretty presentation of squash soup in a glass mug, with a little salty whipped cream, or frothed milk if you can do that at home and the addition of a little grated dark chocolate makes this simple soup something extra special and easy to do at home!
Butternut Squash Cappuccino Soup
Recipe by Tricia Wheeler
Serves 6
3 butternut squash, cut in half, seeds taken out
3 onion chopped into dice
6 garlic cloves diced
6-8 cups veggie or chicken broth
Heavy cream whipped with a little salt
Chocolate for grating on top of soup
Cut squash in half, cook face down on sheet tray surrounded by a little water until soft, in a 400 degree oven. Scoop out squash when cooled down. Sauté onions and garlic, add squash and cover with broth. Simmer about 30 minutes. Puree with immersion blender, vita mix or blender. Taste soup and add in salt and white pepper to taste. To serve top soup with a little whipped cream, and garnish with grated chocolate and a little grind of pepper. Really cute served in an Irish coffee mug.