butternut squash and chorizo soup

How To Make butternut squash and chorizo soup

• 1

  Roast squash quarters in oven or on grill until slightly soft then cube
• 2

  Sweat onion in saucepan with olive oil over medium-high heat
• 3

  Add garlic and stir until fragrant
• 4

  Season with Kosher salt and fresh pepper
• 5

  Add the wine, potato cubes, squash, jalapeno, oregano, cream, milk and chicken broth
• 6

  Puree mixture in food processor or with an emersion blender
• 7

  Brown chorizo (without casing) and add to the mixture
• 8

  Add broth to desired consistency and adjust seasoning
• 9

  Stir in minced cilantro to serve
• 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.
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