This delicious butternut squash and chorizo soup is a quick, hearty meal perfect for a cozy lunch or dinner. The creamy roasted squash pairs perfectly with the crispy chorizo for a comforting bowl of flavor. Plus, you can easily swap the vegetables or use any stock you have on hand for extra flexibility.
Ingredients Needed
- 1 medium butternut squash (halved, seeds removed)
- 1 head garlic
- 1 tbsp (15ml) olive oil
- 1 lb (450g) fresh chorizo (casing removed)
- 1 large onion (diced)
- 2 celery stalks (chopped)
- 2 medium carrots (chopped)
- 4 cups (960ml) chicken stock
- Sea salt and pepper (to taste)
How To Make Butternut Squash And Chorizo Soup
- Preheat oven to 200°C / 400°F: Cut off the tops of the garlic head and place in one of the squash halves. Drizzle with olive oil.
- Roast the squash and garlic: Place the butternut squash skin-side down on a baking sheet. Put the garlic (cut side up) into one-half of the squash. Drizzle with olive oil and roast for 30 minutes, or until the squash is tender.
- Cook the chorizo: While the squash roasts, add the chorizo to a medium pot over medium-high heat. Cook, breaking it into small pieces, until crispy (about 15 minutes). Remove the chorizo from the pot but leave the oil.
- Sauté the vegetables: Add the onion, celery, and carrots to the same pot with the chorizo oil. Cook until the vegetables are soft and the onion begins to brown.
- Blend the soup: When the squash is done, scrape the flesh from the skin and transfer it to a blender. Squeeze the roasted garlic out of its skin and add it to the blender along with the sautéed vegetables and 2 cups (480 ml) of chicken stock. Blend until smooth.
- Simmer the soup: Pour the blended mixture back into the pot and add more chicken stock until you reach your desired consistency. Season with sea salt and pepper to taste.
- Serve: Ladle the soup into bowls and top with the crispy chorizo.
Recipe Tips
- Roast the squash until soft: Make sure the squash is fully tender before blending; this adds creaminess to the soup.
- Use fresh chorizo: Fresh chorizo crisps up better than pre-cooked versions, adding more flavor and texture.
- Save the chorizo oil: The oil left from cooking the chorizo adds extra richness to the sautéed vegetables.
- Adjust the thickness: Add more stock gradually to get the soup as thick or thin as you prefer.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover soup cool to room temperature first. Then, transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the soup to cool completely before placing it in a freezer-safe container. Freeze for up to 3 months. To thaw, place the frozen soup in the fridge overnight before reheating.
- Reheat: Pour the soup into a saucepan and heat over medium heat, stirring occasionally. Cook until the soup is hot, about 5–10 minutes.
Nutrition Facts
Serving Size: 1 cup (about 240ml)
- Calories: 335
- Total Fat: 22g
- Saturated Fat: 8g
- Cholesterol: 55mg
- Sodium: 844mg
- Potassium: 763mg
- Total Carbohydrate: 25g
- Dietary Fiber: 5g
- Sugars: 4g
- Protein: 12g
Try More Easy Soups:
- Spicy Lentil Soup Recipe UK
- Leek And Potato Soup Recipe UK
- Jewish Chicken Soup Recipe UK
- Celery Soup Recipe UK
Butternut Squash And Chorizo Soup
Description
This delicious butternut squash and chorizo soup is a quick, hearty meal perfect for a cozy lunch or dinner. The creamy roasted squash pairs perfectly with the crispy chorizo for a comforting bowl of flavor. Plus, you can easily swap the vegetables or use any stock you have on hand for extra flexibility.
Ingredients
Instructions
- Preheat oven to 200°C / 400°F: Cut off the tops of the garlic head and place in one of the squash halves. Drizzle with olive oil.
- Roast the squash and garlic: Place the butternut squash skin-side down on a baking sheet. Put the garlic (cut side up) into one-half of the squash. Drizzle with olive oil and roast for 30 minutes, or until the squash is tender.
- Cook the chorizo: While the squash roasts, add the chorizo to a medium pot over medium-high heat. Cook, breaking it into small pieces, until crispy (about 15 minutes). Remove the chorizo from the pot but leave the oil.
- Sauté the vegetables: Add the onion, celery, and carrots to the same pot with the chorizo oil. Cook until the vegetables are soft and the onion begins to brown.
- Blend the soup: When the squash is done, scrape the flesh from the skin and transfer it to a blender. Squeeze the roasted garlic out of its skin and add it to the blender along with the sautéed vegetables and 2 cups (480 ml) of chicken stock. Blend until smooth.
- Simmer the soup: Pour the blended mixture back into the pot and add more chicken stock until you reach your desired consistency. Season with sea salt and pepper to taste.
- Serve: Ladle the soup into bowls and top with the crispy chorizo.
Notes
- Roast the squash until soft: Make sure the squash is fully tender before blending; this adds creaminess to the soup.
- Use fresh chorizo: Fresh chorizo crisps up better than pre-cooked versions, adding more flavor and texture.
- Save the chorizo oil: The oil left from cooking the chorizo adds extra richness to the sautéed vegetables.
- Adjust the thickness: Add more stock gradually to get the soup as thick or thin as you prefer.
Butternut Squash And Chorizo Soup