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.
  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.