Chocolate Roasted Butternut Squash Soup with Chili Cocoa Roasted Chickpeas
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 both perfect as an appetizer or main course.
Roasted Butternut Squash Soup
4piecesGreen & Black's Organic Chocolate 85%
2small bay leavesor 1 cut in half
1/8teaspooneach ground star anise, allspice, and hot chili powder (more for spicier soup)
salt & pepper to taste
3cupschicken or vegetable brothmore for thinner consistency
Chili Cocoa Roasted Chickpeas:
115 ounce canchickpeas
1teaspoonGreen & Black's Organic cocoa powder
1/8tsphot chili powderlike 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.
* Don't let the chickpeas darken too much. They should be crispy on the outside, but will still have some chewiness in the center.