Roasted Butternut Squash and Red Pepper Chourico Soup

Recipe created for Mello's Chourico by Rosie Hatch (Instagram)


  • 1 butternut squash, peeled and cubed

  • 1 red bell pepper, cut into large chunks

  • 2 garlic cloves, skin intact

  • 1 tsp pepper

  • 1½ tsp salt

  • ½ tsp red pepper flakes

  • 3 cups chicken broth

  • ½ pound Mello’s Finest Ground Chourico

  • Dill, for garnish


  1. Preheat oven to 375°F.

  2. Add squash, red pepper, and garlic to a baking sheet. Toss in oil, salt, pepper, and red pepper flakes. Bake for 25-30 minutes or until squash is soft and can easily be mashed with a fork.

  3. Cook chourico in a small saucepan with oil until heated through. Set aside.

  4. Add all the veggies to a large pot (removing garlic skin).

  5. Pour in one cup broth and using a hand blender, blend vegetables until pureed. Continue adding broth until you reach your desired consistency.

  6. Once done, pour into individual bowls and top with chourico and garnish with dill.

Roasted Butternut Squash and Roasted Red Pepper Chourico Soup.jpg
Ground Chourico
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