Growing up, I never imagined I’d be able to eat chocolate with my favorite soup and bread. That is, until I came across the incredible versatility of the cocoa nib. It’s what chocolate looks and tastes like before it is ground into a paste – not quite as sweet, not quite as chocolatey; perfect for savory dishes. For this recipe, I used Pure Dark Caramelized Cocoa Nibs. It’s a pairing you’ll fall in love with, just as I have.
Butternut Squash Soup with Spinach & Cocoa Nib Grissini
Ingredients
For the Soup and saffron potato garnish:
1 butternut squash, oven roasted
1 medium white onion, chopped
1 garlic clove, minced
2 tablespoons extra virgin olive oil
1 quart vegetable stock
1 cup water
1 teaspoon curry powder
1 teaspoon all spice
salt and pepper to taste
1 cup heavy cream
2 medium potatoes, peeled and diced
a pinch of saffron
For Grissini:
2 cups All Purpose flour
1 teaspoon kosher salt
¼ cup extra virgin olive oil
1 package dry active yeast, proofed in ½ cup warm water
1 cup fresh spinach, blanched and rinsed in cold water
1 tablespoon extra virgin olive oil
Cooking spray
Directions
In a large stock pot, place olive oil and onions and allow to cook on a low simmer until onions are translucent for about five minutes. Add garlic and continue cooking for 2-3 more minutes.
Deglaze with vegetable stock, add butternut squash and spices. Season with salt and pepper to taste and continue cooking for 15-20 more minutes. Stir in heavy cream. Blend soup in batches until it’s nice and creamy.
Place potatoes in cold water with pinch of saffron and allow to cook for about 10 minutes in medium heat until they are tender. Set aside.
Place spinach in a food processor and pulse with a tablespoon of olive oil until nice and creamy.
Combine flour, olive oil, salt and yeast mixture and gently knead for about 5 minutes. Add creamed spinach and continue kneading mixture for another 2-3 minutes.
Place dough in a greased bowl, covered for about 20-30 minutes and allow it to rise.
Grease baking sheets with cooking spray. Preheat oven to 350 degrees. Section dough into small strips, roll out with fingers and gently twist at one end.
Place cocoa nibs on top, spray cooking spray on top. Place in preheated oven and bake for 12-15 minutes until golden brown.
Remove and serve with butternut squash soup!
Rina Oh is an artist, writer and chef and a Meatless Monday advocate. For the last year these Meatless Mondays recipes have appeared on Food2.com, a website that is owned and operated by Scripps Networks. These posts are copyrighted material and any photographs, illustrations or written material are forbidden to be used or reposted anywhere without permission. For more information on Meatless Monday, please visit meatlessmonday.com