Roasted Butternut Squash Soup Infused With Chocolate

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': '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. 3

   {'id': 'step_2', 'step': 3, 'text': 'Bake in the preheated oven until flesh is soft and tender, 45 to 55 minutes. Remove from oven to cool.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Heat 1 tablespoon olive oil in a stock pot over medium heat. Cook and stir onion until translucent, about 5 minutes.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': '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. 6

   {'id': 'step_5', 'step': 6, 'text': 'Heat soup in stock pot over medium heat to desired temperature; add salt and ground black pepper to taste.'}

📊 Nutrition Facts

Per serving (4 servings total)