Chocolate Chili Roasted Butternut Squash Soup

• 1 butternut squash
• 2 garlic cloves
• 2 tablespoons maple syrup
• 1 red chili pepper
• 2 pieces dark chocolate (70% or higher)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 3 tablespoons extra virgin olive oil
• salt and pepper to taste
• 1/2 cup chopped onions
• 4 cups chicken stock
• 1/2 cup cream

1. Cut squash in half lengthwise and remove seeds
2. 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.
3. Place in 350 oven and bake for about 50-60rnminutes until squash is cooked. Spoon out the cooked squash, chili peppers, garlic into a blender.
4. Heat two-tablespoons of olive oil in a large saucepan over medium heat and saute onions until soft (3 to 5 minutes.)
5. Add chicken stock and bring to a boil. Reduce heat and stir in the squash and simmer for 10 minutes.
6. Puree soup in the blender (or with a stick blender) until smooth.
7. Return soup to pan, add the cream and gently reheat until it reaches desired temperature.

butternut squash, garlic, maple syrup, red chili pepper, chocolate, cinnamon, nutmeg, extra virgin olive oil, salt, onions, chicken stock, cream

Taken from food52.com/recipes/7288-chocolate-chili-roasted-butternut-squash-soup (may not work)