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Butternut Squash Cappuccino

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This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Butternut Squash Cappuccino


for 4 servings

  • 2 large butternut squashes, peeled and diced
  • 2 tablespoons olive oil
  • 1 spanish onion, diced
  • 3 large carrots, diced
  • 2 cloves garlic, minced
  • 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

Estimated values based on one serving size.


  1. 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. Transfer to a blender and add chicken broth, 1 C. 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.

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