Spiced Chorizo and Butternut Squash Soup

I love chorizo, as you can probably guess! I use it in everything from risotto to pasta. Its such a strong flavour that can really enhance any dish. I recently had sweet potato and chorizo soup in a cafe and it was lovely, but the sweet potato was a little sickly sweet and I didnt enjoy it as much as I thought. It got me thinking about butternut squash! It has a similar consistancy to sweet potato but is lighter and has a slightly less intense flavour. It should be able to carry the strong flavour of chorizo. So I tried it….and I loved it! Here it is for you guys, all healthied up!

Spiced Chorizo and Butternut Squash Soup

Butternut Squash and Chorizo Soup

Butternut Squash and Chorizo Soup

Serves 6-8 depending on serving size, 2pp per serving:

  • 100g chorizo, cut into small chunks
  • 1 tbsp olive oil
  • 1 butternut squash (500g – 600g), cut into chunks.
  • 1 large carrot, finely chopped
  • 1 onion, finely diced
  • 1 stick of celery, finely chopped
  • 2 cloves of garlic, crushed/chopped
  • 750ml good chicken stock
  • 1/2 tspn sweet smoked paprika
  • 1 tspn cumin
  • 1/2 tspn freshly grated nutmeg
  • salt and pepper
  1. Heat oven to 180 degrees celsius. Spray butternut with cooking spray and spread onto a baking tray. Bake in the preheated oven for 25 mins until soft and browned on the edges.
  2. Meanwhile heat a large saucepan or casserole with 1 tspn of oil. Fry the chorizo for about 5 minutes until crispy and it has released all its oil. Set aside using a slotted spoon, so that all the lovely oil stays in the pan.
  3. Put the onion into the pan and fry in the oils for 5 mins until softened. Add the carrots and celery and fry very gently for 10 to 15 mins until soft. Stir in the crushed garlic and cook for 2 mins.
  4. Add the paprika, cumin and nutmeg, stir and cook for 1 minute to allow the spices to release their flavour. Add the roasted squash and stir well to ensure everything is coated in flavour.
  5. Stir in the stock, bring to a simmer and cook for 10 – 15 mins. Cool slightly and then puree with a wand blender until smooth. If the soup is too thick, stir in some freshly boiled water.
  6. Season well. I sometimes stir in a small amount of chilli powder or crushed chilli to give the soup a kick. Add back in the chunks of chorizo, i tend to put a few pieces in each bowl…..yum!

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