Roasted squash chorizo 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.

Complete the meal by buttering up a thick slice of no yeast bread. And if you love chorizo as much as we do, also check out our spicy chorizo bolognese!

A bowl of Butternut Squash Chorizo Soup with chorizo crispies on top.

This recipe was originally published in 2012. We've updated the post with some new photos, and more information. We've also tweaked the recipe (ie: added chorizo crispies!) to make it even more delicious!

We're big fans of faux fancy around here – recipes that look and taste dressed up but are secretly simple to make. This luscious little number with creamy roasted squash AND roasted garlic fits the bill nicely.

The smoky spicy chorizo flavor marries well with the sweet roasted squash. And then the whole thing gets topped with chorizo crispies which elevates the soup to a whole new level.

This is the kind of cozy soup recipe you could feel proud to serve to friends. You'll also be smart to put it onto your weekly meal prep plan as it gets even tastier after resting a few days in your fridge.

How to make roasted squash chorizo soup

  1. We start this soup by roasting a butternut squash and a whole head of garlic. While those two are in the oven, you can make the rest of the soup.
  2. Remove the wrapping from the chorizo then cook it in a pot, crumbling it as you go. It will release some oil and turn wonderfully crispy. At that point, remove it from the pot.
  3. Use the chorizo oil to cook the veggies then add them, and the roasted squash and garlic once they're ready, to your blender. In goes a little stock so that you can blend your soup into creamy magic. Then, add the soup back into the pot so that you can season it and thin it with a little extra stock, if you'd like.
  4. Once this beautiful chorizo-flavored soup is ready to go, ladle it into bowls and top it with the chorizo crispies. Yum!

Full recipe in the recipe card below.

4 pictures showing how to make roasted squash chorizo soup.

What are chorizo crispies?

We first learned to use crispy chorizo as a topping from Claire from Sprinkles and Sprouts. She uses it as a delicious pasta topping.

When you remove the casings (the wrapping) from fresh chorizo, you can cook and crumble it similar to ground beef. Keep cooking it a little longer, and it will turn crispy little bits that we like to call Chorizo Crispies.

What to serve with roasted squash chorizo soup

This is a one pot wonder that needs nothing on the side. But even so, a thick slice of buttered no yeast bread with herbs and cheese is delicious for dunking.

A close up of roasted butternut squash soup with crispy chorizo.

Popular soup recipes

Butternut Squash Chorizo Soup

Roasted Butternut Squash Soup with Chorizo Crispies

Yield: 4 servings
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
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.

If you love this recipe as much as we do, let us know with a 5-star rating!

4.95 stars (17 ratings)
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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 stalks 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.
    1 head garlic
  • 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.
    1 medium butternut squash, 1 tablespoon olive oil
  • 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.
    1 lb fresh chorizo
  • 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.
    1 large onion, 2 stalks celery, 2 medium carrots
  • 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.
    4 cups chicken stock
  • 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.Ā 
Serving: 2 cups, Calories: 426kcal, Carbohydrates: 40g, Protein: 19g, Fat: 22g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 87mg, Sodium: 2059mg, Potassium: 1144mg, Fiber: 6g, Sugar: 11g, Vitamin A: 25696IU, Vitamin C: 68mg, Calcium: 159mg, Iron: 3mg
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