Squash Soup with Chorizo and Sage

Squash Soup with Chorizo

Pumpkin Soup or Squash Soup?

Today I made a pumpkin soup. To be very specific, I made a Golden Nuggets squash soup. Same, same but different. There is not much difference between pumpkin and squash. Pumpkins are a type of squash. Actually, you can distinguish between winter squash and summer squash. Winter squash have a thicker skin and last longer, hence winter squash. On the other hand summer squash have a more tender skin and don’t keep for as long. But I think the reason we got stuck with using pumpkin as a catch all is because the hijinks pumpkin is one of the most popular. In fact it’s the one used during this season for carving and decoration. I think people just shortened it and we got stuck with calling everything a pumpkin while it’s one of the many varieties of squashes.


Never Ending Possibilities with Squash

One of my favorites is Golden Nuggets squash. It has a thick bright orange flesh with a starchy texture and a sweet flavored flesh. It’s perfect for roasting, baking, steaming, boiling, and sautéing. The amount of fun you can have with this is endless. Puree them in a risotto or soup, add them to a curry. They are also a great addition to casseroles, pies, salads, pasta dishes and chilies. As well as stuffed with meat and vegetables. I could keep going, but I’ll stop there, I think you get the point. We will definitely be adding more pumpkin and squash recipes this season. What are you making with squash this season?


Extra Chorizo Please

What makes this is soup special is the chorizo flavor in it. I start out with cooking the chorizo and using the oils released to continue cooking. This way the flavor lingers longer. What compliments chorizo perfectly? Well chili and paprika. And to make the soup extra filling I added sweet potato. It makes for a perfect filling lunch.

Squash Soup with Chorizo
Print Recipe
5 from 1 vote

Squash Soup with Chorizo and Sage

Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Servings: 4
Author: Andrea


  • Immersion Blender


  • 1 Golden Nugget squash about 1 – 1,2 kg
  • 1 big sweet potato about 400 gram
  • 500 gram chorizo
  • 6 tbsp olive oil
  • 1 onion roughly chopped
  • 1 big red bell pepper diced
  • 4 cloves garlic minced
  • 1 tsp paprika powder
  • ½ tsp chili powder or less if you don’t like hot
  • ½ tsp caraway seeds ground
  • 1 tsp salt
  • ¼ tsp pepper freshly ground
  • 6 pcs sage leaves shredded
  • 1 liter chicken stock


  • 12 pcs sage leaves
  • 1 spring onions finely sliced (optional)
  • 1 fresh chili paprika deseeded, finely sliced (optional)


  • Preheat the oven to 200°C. Line a baking tray with parchment paper or special baking foil.
  • Cut the squash in half and remove the seeds. Cut the sweet potato in half also.
  • Drizzle them with olive oil on the outside and inside, sprinkle with salt and pepper.
  • Place them to the lined baking tray skin side up and bake for 40 minutes, until they are tender.
  • While the pumpkin is roasting, prepare the other part of the soup. Put the chorizo into food processor and pulse for 1 minutes until it’s chopped to little parts.
  • Heat 1 tbsp olive oil in a soup pot and add chopped chorizo, sauté for 3-4 minutes until browned. Transfer the browned chorizo to a bowl but leave as much fat as possible in the soup pot.
  • Add 1 tbsp olive oil to the remaining chorizo fat in the soup pan.
  • Add chopped onion and diced bell pepper, sauté for 6-8 minutes, until onion is translucent.
  • Add garlic, shredded sage leaves and sauté for 1 minute. Not longer, because garlic will be burned and bitter. Transfer to the chorizo.
  • Peel the roasted squash and sweet potato and put them into the soup pot. The peels will be very easily removable but can be helped with a spoon.
  • Add hot chicken stock, salt, paprika powder, chili powder, ground caraway seeds, and pepper. Use immersion blender to make squash perfectly creamy.
  • Add chorizo, onion, paprika mixture to the creamy squash and cook for 5-6 minutes on medium heat, until it’s bubbling.
  • Heat 4 tbsp olive oil in a small pan and fry 12 sage leaves in two parts for 10-15 seconds. Place fried leaves to paper towel. They will harden soon.
  • Spoon pumpkin cream soup to bowls and decorate with fried sage leaves, finely sliced spring onion and chili. (Spring onion and chili are optional.) Enjoy!