This velvety smooth Chocolate Roasted Butternut Squash Soup is topped with crunchy chili + cocoa roasted chickpeas. Thanks to the unique combination of dark chocolate, chili and spices this creamy soup has an aromatic mole-like richness, which makes it perfect both as an appetizer or main course.
I am still very new to the concept of being a mom on Mother’s Day. This year will be only the second Mother’s Day since I became a mom to Olivia. Trust me, I have no expectations of my 22-months-old bringing me breakfast in bed.
Although, she is fascinated with the fridge and happily brings out all the food items she likes to eat. After a couple of accidents, we had to move the eggs from their spot in the fridge door to another place out of Olivia’s reach.
I also try not to have any uncommunicated expectations of Konrad. It’s a lesson I am continuously learning to eliminate disappointment and make for a happier, more peaceful relationship. Turns out, husbands really are NOT mindreaders … haha
Since we are away from both of our moms this year, Mother’s Day will just be the 3 of us. We’ll most likely have breakfast at our favorite cafe. We love it, because it is within walking distance from us and serves delicious Western food (when we need a break from Vietnamese rice and noodles).
But most importantly, they have a playground in the back that Olivia goes crazy about. It really is perfect! We can enjoy our meals and coffee while keeping an eye on her playing and running around to her heart’s content. Anyone who has tried to keep a toddler sit calm and quiet in a restaurant, will understand just how much we appreciate this setup.
If you have the pleasure of preparing a meal for your mom, wife, or grandma on Mother’s Day, I have a perfect recipe for you. It is super easy to prepare in the blender but is rich & bold with complex flavors!
I’ve teamed up with Green & Black’s Organic Chocolate to bring you Mother’s Day recipe inspiration. Last week there were these amazingly decadent German Chocolate Cake Pancakes, but chocolate is so versatile that we also wanted to give you an idea for savory uses.
For this delicious soup, the butternut squash is roasted with a few pieces of Green & Black’s Organic 85% Chocolate, maple syrup, garlic, bay leaves and spices. Afterwards it gets blended with broth into a rich and creamy soup that has hints of Mexican mole sauce flavors.
To contrast the creamy texture of the soup, chili + cocoa roasted chickpeas make a wonderfully crunchy topping.
With a drizzle of coconut milk and cilantro leaves the soup is ready to serve. It makes a great savory brunch course, but can also be an appetizer or light dinner entrée. Whenever you chose to serve this Chocolate Roasted Butternut Squash Soup, I am certain your moms will love it!
This is a clean eating and dairy free recipe that can also be made vegan, if using vegetable broth.
- 2 lbs butternut squash
- 2 tablespoons olive oil, divided
- 4 pieces Green & Black's Organic Chocolate 85%
- 2 garlic cloves
- 2 small bay leaves (or 1 cut in half)
- 2 tablespoons maple syrup
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon each ground star anise, allspice, and hot chili powder (more for spicier soup)
- ½ onion, chopped
- salt & pepper to taste
- 3 cups chicken or vegetable broth (more for thinner consistency)
- ¼ cup coconut milk
- 1 15 ounce can chickpeas
- 1 tablespoon olive oil
- ¼ teaspoon salt
- 1 teaspoon Green & Black's Organic cocoa powder
- ⅛ tsp hot chili powder (like cayenne)
- Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper. Wipe the outside of the squash clean and cut it in half. Scoop out the seeds and place the squash halves on the baking sheet.
- Drizzle 1 tablespoon of olive oil all over the squash. Divide the Green & Black's Organic chocolate pieces, garlic cloves, bay leaves, maple syrup and spices (cinnamon, star anise, allspice, chili) into the squash cavities. Roast the squash until soft and tender, about 40-50 minutes.
- In the meantime you can prepare the Chili Cocoa Roasted Chickpeas: Rinse the canned chickpeas and dry them as much as you can between clean kitchen towels (or paper towel). Only remove the skins that come lose in the process.
- Toss the dried chickpeas with olive oil and salt, spread them on a small baking tray and roast for 20-30 minutes at 400 degrees F (you can roast them simultaneously with the squash). Shake the tray every 10 minutes to rotate the chickpeas.
- Once they have finished roasting* sprinkle with cocoa + chili and toss to coat. Set aside.
- Remove the roasted squash from the oven and let it cool enough until comfortable to handle.
- Heat remaining 1 tablespoon olive oil and cook the chopped onion until soft and translucent. Add to a blender.
- Discard the bay leaves, then scoop the flesh of the squash from the peel and also add into the blender. Add the broth and blend until creamy and smooth (Caution: When blending hot contents, be sure to vent the blender to avoid pressure building up!)
- Pour the creamy butternut squash soup into a saucepan and heat to desired temperature.
- You can add some of the coconut milk while heating the soup, or drizzle it on top once filled into bowls for serving. Serve topped with cilantro and cocoa roasted chickpeas.
Disclaimer: This post is sponsored by Green and Black’s Organic. All opinions are my own. Thank you for supporting the brands that help make Leelalicious possible. I really appreciate it.