Roasted Garlic & Squash Soup

Name: Roasted Garlic & Squash Soup
Prep time: 30 min
Cook time: 1 h 20 min
Yield: 2
Ingredients: 2 mini squashes or mini pumpkins as the bowls; 1 head of garlic; 1 acorn or butternut squash, seeded, peeled and chopped; Olive oil; 1 tablespoon fresh ginger; Salt and pepper; 900 milliliters chicken broth; 2 chorizo sausages; 4 slices rye bread, cubed; 1 teaspoon garlic salt; 1 teaspoon smoked paprika; Sour cream

Roasted butternut squash soup served in an acorn squash bowl with chorizo, garlic and croutons.

Ingredients

2 mini squashes or mini pumpkins as the bowls
1 head of garlic
1 acorn or butternut squash, seeded, peeled and chopped
Olive oil
1 tablespoon fresh ginger
Salt and pepper
900 milliliters chicken broth
2 chorizo sausages
4 slices rye bread, cubed
1 teaspoon garlic salt
1 teaspoon smoked paprika
Sour cream

Steps

Preheat your oven to 400˚F. On a baking sheet covered with parchment place the chopped squash and garlic head and drizzle with olive oil. Rub in with a little salt and pepper and bake for 30 minutes.
To make the squash bowls, slice off the stem lid of the squash and slice off a small portion of the bottom so it stands straight. Remove the seeds and flesh and place on a baking sheet and roast until tender, 20-30 minutes.

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