Gluten Free

Butternut Squash and Cacao Soup

Fall weather brings with it an abundance of some of our favorite ingredients to make delicious, comforting meals! Try this flavorful Butternut Squash and Cacao Soup recipe for a soul-warming dish that works well as a side or main course. This recipe is simple, gluten-free, and a delicious staple for the colder months.

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Yield: 6-8 Servings
Ingredients
  • 1 butternut or acorn squash, halved and seeded
  • 14 cup olive oil
  • 12 teaspoon cinnamon
  • 14 teaspoon nutmeg
  • 1 12 teaspoons salt
  • 2 ounces chopped dark chocolate (we recommend our extra dark chocolate or 80% super dark chocolate)
  • 2 cloves minced garlic
  • 1 red chile pepper, diced
  • 34 cup pure Vermont maple syrup
  • 1 small onion, diced
  • 4 cups chicken stock
  • Salt & pepper to taste

Garnish:

  • 4 tablespoons crème fraiche or sour cream
  • 4 tablespoons cacao nibs
  • Drizzle of maple syrup

*The components of this recipe are gluten-free. The chocolate bars recommended for use are made with gluten-free ingredients. Please note that all products are manufactured in the same factory as products that may contain allergens. Although we employ good manufacturing practices to minimize cross-contact, we do not guarantee any product is entirely free of minute traces of wheat, soy, tree nuts, or peanuts.

  • 1 butternut or acorn squash, halved and seeded
  • 14 cup olive oil
  • 12 teaspoon cinnamon
  • 14 teaspoon nutmeg
  • 1 12 teaspoons salt
  • 2 ounces chopped dark chocolate (we recommend our extra dark chocolate or 80% super dark chocolate)
  • 2 cloves minced garlic
  • 1 red chile pepper, diced
  • 34 cup pure Vermont maple syrup
  • 1 small onion, diced
  • 4 cups chicken stock
  • Salt & pepper to taste

Garnish:

  • 4 tablespoons crème fraiche or sour cream
  • 4 tablespoons cacao nibs
  • Drizzle of maple syrup

*The components of this recipe are gluten-free. The chocolate bars recommended for use are made with gluten-free ingredients. Please note that all products are manufactured in the same factory as products that may contain allergens. Although we employ good manufacturing practices to minimize cross-contact, we do not guarantee any product is entirely free of minute traces of wheat, soy, tree nuts, or peanuts.

Optional

Make this recipe vegan by omitting the crème fraiche or sour cream garnish and subsituting veggie stock for the chicken stock

Instructions
  • Preheat oven to 350°F. Line a baking sheet with parchment paper.
  • Rub each half of squash with olive oil and place cut-side up on baking sheet. Sprinkle cinnamon, nutmeg, salt, and pepper on each half.
  • Mix chocolate, garlic, pepper, and half of the 34 cup of maple syrup in a small bowl, and spoon mixture into squash cavities. Bake 45 to 55 minutes, until squash flesh is tender. Remove from oven to cool.
  • In a large stock pot, heat 1 tablespoon olive oil medium heat. Sauté onion until translucent, about 5 minutes.
  • Scoop flesh and cavity contents out of the squash and into the stock pot. Add chicken stock; puree with stick or immersion blender until smooth (puree in batches if necessary).
  • Heat soup over medium heat to desired temperature; add salt and ground black pepper to taste. Portion into bowls. Garnish each serving with crème fraiche or sour cream, sprinkle with cacao nibs, and drizzle with maple syrup.