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Roasted Butternut Squash Soup Infused With Chocolate
Roasted Butternut Squash Soup Infused With Chocolate
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Indulgent butternut squash soup with a decadent blend of bittersweet chocolate, maple syrup, and spicy chile pepper for a rich and flavorful experience.
Ingredients:
  • 1 butternut squash, halved lengthwise and seeded
  • 0.25 cup olive oil, or more as needed, divided
  • 0.5 teaspoon ground Saigon cinnamon
  • 0.25 teaspoon ground nutmeg
  • kosher salt and freshly ground black pepper to taste
  • 2 ounces dark chocolate, finely chopped
  • 1 small red chile pepper, halved lengthwise
  • 2 tablespoons pure maple syrup, divided
  • 1 small yellow onion, chopped
  • 4 cups chicken stock
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and prepare a baking sheet with parchment paper.
  • Drizzle 1 1/2 tablespoons of olive oil over each squash half and arrange them cut-side up on a baking sheet. Season each half with cinnamon, nutmeg, salt, and pepper. Fill each squash half's cavities with chocolate, garlic, chile, and maple syrup.
  • Roast in the oven until the flesh is soft and tender, about 45-55 minutes. Then allow it to cool outside the oven.
  • In a stock pot over medium heat, sauté onion in 1 tablespoon of olive oil until translucent, which will take about 5 minutes.
  • Scoop out the flesh of 1 butternut squash half, including the contents of the cavity, into a blender. Add onion and 2 cups of chicken stock; blend until smooth. Transfer to a stock pot. Scoop out the flesh from the second butternut squash half, including the cavity contents, into the blender. Add the remaining chicken stock; blend until smooth. Pour into the stock pot.
  • Warm the soup in a stock pot over medium heat until it reaches your preferred temperature, then season with salt and freshly ground black pepper to enhance the flavors.

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