butternut squash and chorizo soup

Name: Butternut Squash and Chorizo Soup
Prep time: 30 min
Cook time: 15 min
Yield: 8
Cuisine: Mexican
Ingredients: 1/2 cup(s) minced onion; 1 tablespoon(s) olive oil; 16 ounce(s) fresh mexican chorizo***; 3 clove(s) garlic, minced; 1/3 cup(s) dry white wine; 1 large potato, peeled, cubed and boiled until tender; 1 large butternut squash, peeled, seeded, quartered lengthwise; 1 tablespoon(s) jalapeno, seeded and minced; 1 teaspoon(s) dried oregano; 1/2 cup(s) heavy cream; 1/2 cup(s) milk; 2 cup(s) chicken broth (see recipe in "the basics"); 1/2 cup(s) minced cilantro

(1 RATING)

25 Pinches

Patrick Johnson

Kingwood, TX

Updated on Nov 29, 2011

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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prep time 30 Min

cook time 15 Min

method Stove Top

yield 8-10 appetizer portions

Ingredients

1/2 cup minced onion
1 tablespoon olive oil
16 ounces fresh mexican chorizo***
3 cloves garlic, minced
1/3 cup dry white wine
1 large potato, peeled, cubed and boiled until tender
1 large butternut squash, peeled, seeded, quartered lengthwise
1 tablespoon jalapeno, seeded and minced
1 teaspoon dried oregano
1/2 cup heavy cream
1/2 cup milk
2 cups chicken broth (see recipe in "the basics")
1/2 cup minced cilantro

How To Make butternut squash and chorizo soup

Step 1

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

Step 2

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

Add garlic and stir until fragrant
Step 4

Season with Kosher salt and fresh pepper
Step 5

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

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

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

Add broth to desired consistency and adjust seasoning
Step 9

Stir in minced cilantro to serve
Step 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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