Roasted Butternut Squash Soup Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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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
Description
The Roasted Butternut Squash Soup Recipe starts by roasting halved butternut squash, drizzled with olive oil and accompanied by a head of garlic, until tender. Meanwhile, chorizo is cooked until crispy, releasing flavorful oil. Onions, celery, and carrots are sautéed in the chorizo oil until softened and slightly browned, adding sweetness and depth.
Roasted squash flesh and roasted garlic cloves are blended with the sautéed vegetables and chicken stock to create a smooth, creamy soup. The crispy chorizo pieces provide a contrasting texture and savory flavor layered throughout. Seasoning with salt and pepper adjusts the soup's balance.
This soup is suitable for serving as a warming starter or main on cooler days. The roasted garlic adds mellow sweetness, and the chorizo delivers a spicy, smoky note. The layered technique enhances both flavor and texture.
To ensure chorizo crisps properly, cook it well beyond fully cooked so it darkens and becomes crunchy. If the chorizo lacks sufficient fat, adding olive oil helps. The soup can be adjusted in saltiness using sea salt to taste.
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 carrot chopped
- 4 cups chicken stock
- salt to taste, sea salt
- black pepper to taste, sea salt
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
- Cook chorizo until it darkens and crisps for more texture and flavor.
- If chorizo doesn't release enough fat, add olive oil to the pan to aid cooking.
- Roasting the garlic with the squash mellows its flavor, blending smoothly into the soup.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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