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

Roasted Garlic & Squash Soup


  • 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.

  3. 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.

  4. 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.

Roasted Garlic & Squash Soup




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- So, today's recipe is awesome. It is a roasted garlic and butternut squash soup that I am serving this vessel. How cool is that? This is a acorn squash, in case you were wondering. And I like to top the soup with a little chorizo and homemade croutons. This is phenomenal, you're gonna have a lot of fun. Let's get started. Over here, I have already chopped up some butternut squash, so I wanna get that covered in a little bit of olive oil and some salt and pepper. Cool, I'm gonna give that a quick mix just with my hands, and then I'm gonna dump it onto one of my lined baking sheets, and that's just greased and lined with a little bit of parchment paper. Then I've got this entire head of garlic, which I'm gonna place on there as well. My oven preheating to 400. So before that goes in there, I'm going to prepare these. So, I want to slice off the tops, and then we're gonna cut a little bit off the bottom, just so it stands upright. Okay, so you wanna take a spoon, and now we're gonna scoop out the innards and the seeds. Then, in order to make it a bigger bowl, I'm gonna scoop out a bunch of this flesh as well, and we're gonna place that on our roasting tray along with the butternut squash, and it will go in our soup. Get those on my baking sheet. I wanna douse the insides with a little bit of olive oil and then a little more salt and pepper. Okay, so these are all ready to go in the oven. They are going to bake until they are fork-tender, and I'm gonna get started on the soup. All right, so while our squash is in the oven, it is now time to turn this amazing bread, oh, I got pumpernickel, into croutons. So, the first thing I wanna do is I'm gonna make some nice thin slices. I'm gonna get those into thin slices, and then I'm gonna get little cubes here. I want them fairly small because I like putting a bunch and then you get lots of little bites instead of kind of big ones that you have to gnaw on. And to flavor them slightly, I'm going in with a little bit of garlic salt and some smoked paprika, and then of course some olive oil. So these are gonna bake in the oven until they're nice and crispy. We'll do that once our squash is done. Okay, our squash is all roasted, the garlic looks amazing. I let it cool for about 15 minutes because I wanna be able to handle it. On that note, let's make a soup. So, in my pot over here, I wanna go in with a little bit of olive oil. Then I wanna go in with my roasted garlic, and I wanna cut this in half, and then I'm gonna squeeze in the cloves. How cool is that? Now this other half you can save for lots of other things. I like it on toast with a little bit of pesto for kind of a different breakfast, or you can put it on pizza, there's lots of other uses. Keep it in a Tupperware. It's good in the fridge for a few days. Next thing to go in is but a tablespoon of some fresh chopped ginger, and then I wanna dump in all my squash. So I'm gonna get this on a medium heat, and I want this to saute for about five minutes, really just to warm everything through again and get the ginger kind of climatized. Next I'm going in with my chicken stock. Now this is four cups. If you find that the mixture is getting a little bit dry while you cook it through, or once you blend it, you find it's a little too thick, just add some water. I find any more chicken stock than that, and it gets a little bit too salty and kind of overpowering. This has to cook now for about 50 minutes. I'm gonna bring it to a boil and then simmer it off. Down here, I finished my croutons. You can see they're nice and crispy. Perfect, oh, and taste amazing. Then I fried up a little bit of thinly sliced dried chorizo. I think you can find this in most supermarkets. I wish they were healthier for you because I just wanna eat them like potato chips, just dipped in sour cream, could you imagine? I'd do it, too, don't hold me against it. That's not that saying. Don't hold it against me . Once our soup is done, I'm gonna go in there with an immersion blender. I wanna get it nice and smooth, salt and pepper it, pour it into my bowls, top it with my toppings, dollop of sour cream how 'bout, yes. And then I get to eat it. This is my favorite day, is the day that I get to eat, which is every day. This is capital I, Impressive, if you ask me. Thank you so much for watching this video. I hope you enjoyed it, and I will see you guys next time. Here we go, down the hole. Mm, oh, yes, yep, mm-hmm, great job, me.