Butternut squash and chorizo soup
Soup has quickly became my new favourite meal after I received my soup maker for my birthday – I experimented with so many and this one quickly became the ultimate soup favourite in our house.
I quickly decided I wasn’t a fan of broccoli and stilton, or even pea and ham (despite it being my husband’s favourite). I love those winter-warming soups that are full of root vegetables, like carrot, parsnip, sweet potato, butternut squash and more.
This butternut squash and chorizo soup was one of the first I made, and I loved it straight away.
It’s easy to make, the chilli adds a gorgeous kick (but it’s far from being spicy) and the texture is so thick and creamy, making it the perfect lunch or dinner time meal.
Though soups do tend to involve a lot of chopping, the soup maker takes a lot of the hard work out of this recipe. If you don’t have a soup maker, there are instructions on how you can make this meal with a pan and a blender too.
Prep time: 20 minutes
Cooking time: 35 minutes
Servings: 4 people
WARMING BUTTERNUT SQUASH AND CHORIZO SOUP
INGREDIENTS
The beauty of a soup is that you can swap out or add any ingredients depending what you have at home, so don’t feel like you have to stick directly to my guide. You could add any other root vegetables that you have in, swap out something you don’t like and generally play about until you’re happy!
- 1 white onion
- 3 cloves of garlic
- 1tbsp olive oil
- 500g butternut squash
- 150g sweet potato
- 100g diced chorizo
- 600ml vegetable stock
- 1tsp cumin
- 1/2tsp hot chilli powder (or use one fresh red chilli)
- 1tsp coriander
- Pinch of salt
Top tip: remove the chorizo for a completely vegan soup!
METHOD
Step 1:
Preheat your oven to around 200 degrees (fan 180/gas mark 6). In the meantime, chop your onion, garlic, sweet potato and onion.
Step 2:
Put all the veg onto a roasting tray and drizzle over the olive oil. Sprinkle over the cumin, chilli powder and coriander and mix well. Roast for 15 minutes.
Step 3:
When the timer has around 5 minutes remaining, boil the kettle to make up your stock.
Step 4:
Take the veg out of the oven and add to your soup maker, along with the vegetable stock. Add a bit of salt at this point. Set the soup maker to simmer for around 20 minutes.
If you’re not using a soup maker, add the ingredients to a large pan and simmer.
Step 5:
Add your diced chorizo to a frying pan with a tiny bit of olive oil and fry for 2-3 minutes.
Step 4:
When the soup maker has finished, put it on the Blend setting for 2 minutes. If at this point the mixture is too thick, add a little bit of hot water from the kettle until you’re happy.
If your soup is in a pan, use a hand blender to blend until smooth.
Step 5:
Add the cooked chorizo last. I don’t blend it in as I like to have the chunky pieces in the soup, however, you can blend it in if you want to.
Step 6:
Serve with bread or another side of your choosing! For an extra flourish, swirl in some crème fraiche and add an extra sprinkle of coriander on the top.
Tried this recipe? Let me know what you thought!
