butternut squash and chorizo soup
★★★★★
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During the holidays, I always try to try something that makes the family question my sanity. This recipe enduced that very reaction, riiiight before they started dealing compliments.
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Ingredients For butternut squash and chorizo soup
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1/2 cminced onion
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1 Tbspolive oil
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16 ozfresh mexican chorizo***
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3 clovegarlic, minced
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1/3 cdry white wine
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1 lgpotato, peeled, cubed and boiled until tender
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1 lgbutternut squash, peeled, seeded, quartered lengthwise
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1 Tbspjalapeno, seeded and minced
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1 tspdried oregano
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1/2 cheavy cream
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1/2 cmilk
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2 cchicken broth (see recipe in "the basics")
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1/2 cminced cilantro
How To Make butternut squash and chorizo soup
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1Roast squash quarters in oven or on grill until slightly soft then cube
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2Sweat onion in saucepan with olive oil over medium-high heat
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3Add garlic and stir until fragrant
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4Season with Kosher salt and fresh pepper
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5Add the wine, potato cubes, squash, jalapeno, oregano, cream, milk and chicken broth
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6Puree mixture in food processor or with an emersion blender
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7Brown chorizo (without casing) and add to the mixture
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8Add broth to desired consistency and adjust seasoning
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9Stir in minced cilantro to serve
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10***Good Mexican chorizo should have nice texture such as course ground beef and should not be overly greasy. An authentic Mexican chorizo pays dividends in this recipe.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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