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Author Notes: This is my husbands favorite soup. Every time I bring home a butternut squash he begs me to make this recipe. I first made this recipe five years ago. My inspiration came from Mexican hot chocolate, which combines chocolate, cinnamon and chili peppers. This soup is a little spicy with a touch of sweetness from the squash, maple and chocolate. For a milder soup add a pinch of cayenne instead of the chili pepper. —Krystal Ford
- 1 butternut squash
- 2 garlic cloves
- 2 tablespoons maple syrup
- 1 red chili pepper
- 2 pieces dark chocolate (70% or higher)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 3 tablespoons extra virgin olive oil
- salt and pepper to taste
- 1/2 cup chopped onions
- 4 cups chicken stock
- 1/2 cup cream
- Cut squash in half lengthwise and remove seeds
- Drizzle the one-tablespoon of olive oil on both squash halves and sprinkle the nutmeg, cinnamon, salt and pepper. Add maple syrup, garlic cloves, chocolate squares, and half chilipepper in each cavity.
- Place in 350 oven and bake for about 50-60 minutes until squash is cooked. Spoon out the cooked squash, chili peppers, garlic into a blender.
- Heat two-tablespoons of olive oil in a large saucepan over medium heat and saute onions until soft (3 to 5 minutes.)
- Add chicken stock and bring to a boil. Reduce heat and stir in the squash and simmer for 10 minutes.
- Puree soup in the blender (or with a stick blender) until smooth.
- Return soup to pan, add the cream and gently reheat until it reaches desired temperature.
- This recipe was entered in the contest for Your Best Butternut Squash
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