Real Recipes From Real Home Cooks ®

butternut squash and chorizo soup

(1 rating)
Recipe by
Patrick Johnson
Kingwood, TX

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.

(1 rating)
yield 8 -10 appetizer portions
prep time 30 Min
cook time 15 Min
method Stove Top

Ingredients For butternut squash and chorizo soup

  • 1/2 c
    minced onion
  • 1 Tbsp
    olive oil
  • 16 oz
    fresh mexican chorizo***
  • 3 clove
    garlic, minced
  • 1/3 c
    dry white wine
  • 1 lg
    potato, peeled, cubed and boiled until tender
  • 1 lg
    butternut squash, peeled, seeded, quartered lengthwise
  • 1 Tbsp
    jalapeno, seeded and minced
  • 1 tsp
    dried oregano
  • 1/2 c
    heavy cream
  • 1/2 c
  • 2 c
    chicken broth (see recipe in "the basics")
  • 1/2 c
    minced cilantro

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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