Butternut Squash Soup with Spicy Chile Theo Chocolate


1 onion 1 carrot
2 cloves garlic 1 sweet potato
1 butternut squash 2 Qt vegetable stock
Salt and pepper
1.5 oz Theo Classic Spicy Chile Bar
Cayenne pepper, ground

Sauté onions, garlic, and carrots. When they just begin to brown, add vegetable stock. Peel and chop sweet potato and butternut into large pieces. Add to stock and cook until tender. Puree soupand return to stove. Season with salt, pepper, and cayenne, adjust thickness with addi-tional stock or water, then top with generous amount of shaved Classic Chile Chocolate. Enjoy.