![](https://cdn.statically.io/img/www.allrecipes.com/thmb/cGkB6yqfWpjaR-0NW4wFymT06F4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4298222-673b6141509341b995ced517fdabc3ac.jpg)
Ingredients
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1 butternut squash, halved lengthwise and seeded
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¼ cup olive oil, or more as needed, divided
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½ teaspoon ground Saigon cinnamon
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¼ teaspoon ground nutmeg
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kosher salt and freshly ground black pepper to taste
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2 ounces dark chocolate, finely chopped
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2 cloves garlic, crushed
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1 small red chile pepper, halved lengthwise
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2 tablespoons pure maple syrup, divided
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1 small yellow onion, chopped
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4 cups chicken stock
Directions
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Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
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Rub each half of squash with 1 1/2 tablespoons olive oil and place cut-side up on baking sheet. Sprinkle cinnamon, nutmeg, salt, and pepper on each half. Place chocolate, garlic, chile, and maple syrup into the cavities of each half.
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Bake in the preheated oven until flesh is soft and tender, 45 to 55 minutes. Remove from oven to cool.
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Heat 1 tablespoon olive oil in a stock pot over medium heat. Cook and stir onion until translucent, about 5 minutes.
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Scoop flesh out of 1 butternut squash half, along with cavity contents, into a blender. Add onion and 2 cups chicken stock; puree until smooth. Pour into stock pot. Scoop flesh out of remaining butternut squash half, along with cavity contents, into blender. Add remaining chicken stock; puree until smooth. Pour into stock pot.
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Heat soup in stock pot over medium heat to desired temperature; add salt and ground black pepper to taste.
Cook's Notes:
Dark chocolate should be 72% cocoa or higher. Reduce amount to 1 ounce, if desired.
Nutrition Facts (per serving)
385 | Calories |
19g | Fat |
56g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 385 | |
% Daily Value * | |
Total Fat 19g | 25% |
Saturated Fat 3g | 15% |
Cholesterol 2mg | 1% |
Sodium 802mg | 35% |
Total Carbohydrate 56g | 20% |
Dietary Fiber 8g | 28% |
Total Sugars 21g | |
Protein 5g | 10% |
Vitamin C 75mg | 83% |
Calcium 174mg | 13% |
Iron 3mg | 14% |
Potassium 1179mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.