Ingredients

• 1 butternut or acorn squash, halved and seeded
• ¹⁄₄ cup olive oil
• ¹⁄₂ teaspoon cinnamon
• ¹⁄₄ teaspoon nutmeg
• 1 ¹⁄₂ 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
• ³⁄₄ 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.

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 ³⁄₄ 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.