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
Ingredients
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1
butternut squash
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2
garlic cloves
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2 tablespoons
maple syrup
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1
red chili pepper
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2 pieces
dark chocolate (70% or higher)
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1/2 teaspoon
cinnamon
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1/4 teaspoon
nutmeg
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3 tablespoons
extra virgin olive oil
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salt and pepper to taste
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1/2 cup
chopped onions
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4 cups
chicken stock
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1/2 cup
cream
Directions
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Cut squash in half lengthwise and remove seeds
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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.
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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.
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Heat two-tablespoons of olive oil in a large saucepan over medium heat and saute onions until soft (3 to 5 minutes.)
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Add chicken stock and bring to a boil. Reduce heat and stir in the squash and simmer for 10 minutes.
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Puree soup in the blender (or with a stick blender) until smooth.
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Return soup to pan, add the cream and gently reheat until it reaches desired temperature.
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