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
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.