Name: Roasted Butternut Squash Soup Infused With Chocolate
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Butternut squash, halved lengthwise and seeded - 1; Olive oil, or more as needed, divided - ¼ cup; Ground Saigon cinnamon - ½ teaspoon; Ground nutmeg - ¼ teaspoon; Kosher salt and freshly ground black pepper to taste - ¼ teaspoon; Dark chocolate, finely chopped - 2 ounces; Cloves garlic, crushed - 2; Red chile pepper, halved lengthwise - 1 small; Pure maple syrup, divided - 2 tablespoons; Yellow onion, chopped - 1 small; Chicken stock - 4 cups

Roasted Butternut Squash Soup Infused With Chocolate

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Butternut Squash Soup Infused With Chocolate

1. Butternut squash, halved lengthwise and seeded - 1

2. Olive oil, or more as needed, divided - ¼ cup

3. Ground Saigon cinnamon - ½ teaspoon

4. Ground nutmeg - ¼ teaspoon

5. Kosher salt and freshly ground black pepper to taste - ¼ teaspoon

6. Dark chocolate, finely chopped - 2 ounces

7. Cloves garlic, crushed - 2

8. Red chile pepper, halved lengthwise - 1 small

9. Pure maple syrup, divided - 2 tablespoons

10. Yellow onion, chopped - 1 small

11. Chicken stock - 4 cups

How to cook deliciously - Roasted Butternut Squash Soup Infused With Chocolate

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

2. Stage

Rub each half of squash with 1 1/2 tablespoons olive oil and place cut-side up on baking sheet. Sprinkle cinnamon, nutmeg, salt, and pepper on each half. Place chocolate, garlic, chile, and maple syrup into the cavities of each half.

3. Stage

Bake in the preheated oven until flesh is soft and tender, 45 to 55 minutes. Remove from oven to cool.

4. Stage

Heat 1 tablespoon olive oil in a stock pot over medium heat. Cook and stir onion until translucent, about 5 minutes.

5. Stage

Scoop flesh out of 1 butternut squash half, along with cavity contents, into a blender. Add onion and 2 cups chicken stock; puree until smooth. Pour into stock pot. Scoop flesh out of remaining butternut squash half, along with cavity contents, into blender. Add remaining chicken stock; puree until smooth. Pour into stock pot.

6. Stage

Heat soup in stock pot over medium heat to desired temperature; add salt and ground black pepper to taste.