Roasted Garlic & Squash Soup

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


  • 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


  1. 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.
  2. 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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