What better way to serve butternut squash soup than inside an acorn squash?Ingredients2 Mini squashes or mini pumpkins as the bowls1 head of garlic1 acorn or butternut squash, seeded, peeled and choppedOlive oil1 tbsp fresh GingerSalt and Pepper900ml Chicken Broth2 Chorizo sausages4 slices rye bread, cubed1 tsp garlic salt1 tsp smoked paprikaSour creamSteps1.) Preheat your oven to 400˚F. On a baking sheet covered with parchment place the chopped squash and garlic head and drizzle with olive oil. Rub in with a little salt and pepper and bake for 30 minutes.2.) To make the squash bowls, slice off the stem lid of the squash and slice off a small portion of the bottom so it stands straight. Remove the seeds and flesh and place on a baking sheet and roast until tender, 20 – 30 minutes.3.) Once the squash is baked and fork tender, place it in a large pot along with some olive oil, the roasted garlic and ginger. Sauté on high for 5 minutes. Add in the chicken broth and a little salt and pepper. Bring to boil and then reduce down to a simmer for 15 minutes. In the meantime, fry up the chorizo and prepare the croutons by coating the bread in oil, paprika and garlic salt and baking at 350˚ until crispy.4.) Using an immersion blender, blend the soup until smooth. To serve, ladle the soup into each squash bowl and top with croutons, thin slices of the sausages, and a dollop of sour cream.___Subscribe to Tastemade: http://taste.md/1QsXIWqFIND us on Snapchat Discover: http://taste.md/1P9UuDMLIKE us on Facebook: http://taste.md/1Zf0BveFOLLOW us on Instagram: http://taste.md/1OaAv4PMore daily programming http://www.tastemade.comWatch us behind the scenes at Snapchat: @tastemade