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Roasted Butternut Squash & Chorizo Soup Recipe


The weather has seriously turned now, and that means soup season is officially here! Most of us would agree that the best part of being cold is warming up, and what better way to do it than with this recipe that has all the s’s – it’s a sweet, savoury, and smoky soup.

Yes soup season is officially here. Is there a more comforting time of the year? We kinda think not. Warm and hearty, sometimes indulgently creamy and always satisfying after a chilly day in the nasty weather. Plus having a big pot of soup simmering away just makes the house feel all that more homely and cozy.

As with most of the recipes we feature, it’s open to tweaking to suit you, so less or more for things like garlic, peppers, onions etc is encouraged – you just don’t know till you try! Also it’s easy to substitute the chorizo, although we do recommend whatever you use it is ‘smoked’ to give it that extra taste.


Roasted Butternut Squash & Chorizo Soup Recipe


• 1 large butternut squash
• 2 red peppers
• 2 white onions
• 1 head of garlic
• ½ cup fresh parmesan
• 2-3 tbsp of fresh thyme
• 2 links of smoked chorizo
• 4 cups of chicken broth or water
• Salt and pepper to taste



1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
2. Peel the onion and chop into quarters, slice the butternut squash and peppers in half and de-seed. Cut the head of garlic at the top just a few mm in to expose the fresh garlic. Place all the veggies and garlic on the lined pan and drizzle everything with olive oil and season with salt and pepper. Bake for 50-60 minutes.
3. De-stem the thyme, grate the parmesan and cut the chorizo into small chunks. In a large cocotte on medium heat brown the chorizo, once browned take the chorizo out of the pot and place in a small bowl for later.
4. Leaving the oil from the chorizo in the pot add in the roasted veggies (scooping the roasted butternut squash from its skin and squeezing the roasted garlic from its casing. Add in four cups of water and bring to a slight boil. With a hand emersion blender (or transfer to a standing blender), emulsify the veggies and water until smooth and thick.
5. Once emulsified add in the chorizo, parmesan and thyme. Season the soup with extra salt and pepper if needed and let this simmer together for 10 minutes.
6. Serve warm with extra parmesan, chorizo and thyme sprigs. You could add a dollop of plain greek yogurt or sour cream as well.

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