Butternut Squash and Chorizo Soup
By
Patrick Johnson
@pwjohnso
1
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.
Rating:
★★★★★ 1 vote5
Serves:
8-10 appetizer portions
Prep:
30 Min
Cook:
15 Min
Method:
Stove Top
Ingredients
-
1/2 cminced onion
-
1 Tbspolive oil
-
16 ozfresh mexican chorizo***
-
3 clovegarlic, minced
-
1/3 cdry white wine
-
1 largepotato, peeled, cubed and boiled until tender
-
1 largebutternut squash, peeled, seeded, quartered lengthwise
-
1 Tbspjalapeno, seeded and minced
-
1 tspdried oregano
-
1/2 cheavy cream
-
1/2 cmilk
-
2 cchicken broth (see recipe in "the basics")
-
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.
