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
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
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.
Once the squash is baked and fork tender, place it in a large pot along with some olive oil, the roasted garlic and ginger. Sauté on high for 5 minutes. Add in the chicken broth and a little salt and pepper. Bring to boil and then reduce down to a simmer for 15 minutes. In the meantime, fry up the chorizo and prepare the croutons by coating the bread in oil, paprika and garlic salt and baking at 350˚ until crispy.
Using an immersion blender, blend the soup until smooth. To serve, ladle the soup into each squash bowl and top with croutons, thin slices of the sausages, and a dollop of sour cream.