Paul’s Roasted Squash Soup with Chocolate Cream

Heat oven to 450

Peel, core and then cut into chunks, 2 butternut squash.
Peel and cut into chunks 1 large onion.
Core 2 yellow peppers.

Place all on roasting sheets, drizzle with olive oil and roast.
Should take about 25 minutes, turning once, and removing the peppers and onions earlier.
Test squash for softness.
Nothing should be burnt but should be browning here and there.

Food process all with about 1 litre of vegetable stock.
Mix in 1 can of coconut milk.

Simmer for a while.

For the cream,
Grate about 1 ounce of unsweetened chocolate.
Melt and stir in half and half to form a thick cream.
I used a small hand blender to whip this into almost a foam.

To plate; on each surface place a dollop of foam and pull knife slowly in three directions,
which will vary the image on each, but can resemble bird like islands.

The cream on its own is rather bitter but it meets with the sweet soup. I did not leave out
the spices, there are none. If you wish you could add some heat or sage but it was a bit of an experiment ot make a soup without spices. It is quite flavorful without.


One response to “Paul’s Roasted Squash Soup with Chocolate Cream

  1. Pingback: Chocolate Challenge Menu « Last Chance Dinner Club

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