Roasted Butternut Squash Soup Recipe
User Reviews
5.0
54 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
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Servings
4 servings
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Calories
426 kcal
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Course
Soup
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Cuisine
North American
Roasted Butternut Squash Soup Recipe
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Roasted butternut squash soup is the ultimate cozy soup recipe. It's luscious and silky and made with roasted squash, roasted garlic, fresh herbs, and smoky/spicy chorizo crispies.
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Ingredients
- 1 medium butternut squash cut in half and seeds removed
- 1 head garlic
- 1 tablespoon olive oil
- 1 lb fresh chorizo removed from casing (wrapper)
- 1 large onion diced
- 2 talks celery chopped
- 2 medium carrots chopped
- 4 cups chicken stock
- sea salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees. Remove most of the papery skin from the garlic and cut off the tops.
- Place the squash skin side down on a baking sheet and put the head of garlic, cut side up, in one of the butternut squash halves. Drizzle the olive oil over the squash and garlic and roast for 30 minutes, or until the squash is tender.
- While the squash cooks, make the rest of the soup. Add the chorizo to a medium-sized pot over medium-high heat. Cook, crumbling the chorizo into small pieces, until it is crispy, about 15 minutes - see notes. Remove the crispy chorizo from the pot making sure to leave the oil in the pot.
- Add the onion, celery, and carrots to the pot and cook until the vegetables are soft and the onion is beginning to brown. Transfer the vegetables to your blender.
- When the squash is cooked, remove it from the oven and let it cool for a few minutes. When it is cool enough to touch, scrape the flesh and put it into the blender. Squeeze the roasted garlic cloves out of the skin and add them to the blender, too.
- Add 2 cups of the stock to the blender and blend on high until smooth. Return the soup to the pot and add just enough stock so that the soup is as thick or thin as you would like it to be. Season the soup to taste with salt and pepper then warm the soup for a few minutes before serving it.
- Ladle the soup into bowls and top with the chorizo crispies.
Notes
- Most chorizo will have enough fat in it to cook properly. If yours doesn't release any oil within a minute or two, add some olive oil to the pan.
- To make the chorizo crispy, you'll need to cook it well past done. After the chorizo is fully cooked, continue to cook it. It will eventually start to darken and turn very crispy.
Nutrition Information
Show Details
Serving
2 cups
Calories
426kcal
(21%)
Carbohydrates
40g
(13%)
Protein
19g
(38%)
Fat
22g
(34%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
87mg
(29%)
Sodium
2059mg
(86%)
Potassium
1144mg
(33%)
Fiber
6g
(24%)
Sugar
11g
(22%)
Vitamin A
25696IU
(514%)
Vitamin C
68mg
(76%)
Calcium
159mg
(16%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Serving | 2 cups | |
| Calories | 426kcal | 21% |
| Carbohydrates | 40g | 13% |
| Protein | 19g | 38% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 87mg | 29% |
| Sodium | 2059mg | 86% |
| Potassium | 1144mg | 24% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 25696IU | 514% |
| Vitamin C | 68mg | 76% |
| Calcium | 159mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
54 reviews
Excellent
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