Chocolate-Infused Roasted Butternut Squash Soup

Follow our step-by-step guide on how to make Chocolate-Infused Roasted Butternut Squash Soup.

1. Step 1

   Begin by preheating your oven to a cozy 350°F (175°C) and prepare a baking sheet with a layer of parchment paper.

2. Step 2

   Take your butternut squash and rub the cut sides generously with 1.

3. Step 3

   5 tablespoons of olive oil, then place them cut-side up on the prepared baking sheet.

4. Step 4

   Sprinkle a delightful mix of cinnamon, nutmeg, salt, and pepper over the squash.

5. Step 5

   For a touch of sweetness and depth, fill the cavities with chopped chocolate, crushed garlic, halved chile pepper, and a tablespoon of maple syrup.

6. Step 6

   Slide the baking sheet into the oven and let the squash roast for 45 to 55 minutes, until the flesh is irresistibly soft and tender.

7. Step 7

   Once done, remove it from the oven and allow it to cool slightly.

8. Step 8

   In a stock pot, warm 1 tablespoon of olive oil over medium heat.

9. Step 9

   Add chopped onion and sauté until it turns translucent, which should take about 5 minutes.

10. Step 10

    Now, scoop the flesh from one half of the roasted squash, along with its flavorful filling, into a blender.

11. Step 11

    Pour in half of the chicken stock and blend until you achieve a silky smooth consistency.

12. Step 12

    Transfer this luscious mixture into the stock pot.

13. Step 13

    Repeat this process with the other half of the squash and the remaining chicken stock, blending until perfectly smooth and adding it to the pot.

14. Step 14

    Gently heat the soup in the stock pot over medium heat until it’s warmed through.

15. Step 15

    Finally, taste and adjust the seasoning with salt and freshly ground black pepper to your liking.

16. Step 16

    Enjoy this comforting bowl of butternut squash soup, perfect for any occasion.