Butternut Squash and Chorizo Soup
By
Patrick Johnson
@pwjohnso
1
★★★★★ 1 vote5
Ingredients
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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 largepotato, peeled, cubed and boiled until tender
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1 largebutternut 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
- Roast squash quarters in oven or on grill until slightly soft then cube
- Sweat onion in saucepan with olive oil over medium-high heat
- Add garlic and stir until fragrant
- Season with Kosher salt and fresh pepper
- Add the wine, potato cubes, squash, jalapeno, oregano, cream, milk and chicken broth
- Puree mixture in food processor or with an emersion blender
- Brown chorizo (without casing) and add to the mixture
- Add broth to desired consistency and adjust seasoning
- Stir in minced cilantro to serve
- ***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.