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 vote
Serves:
8-10 appetizer portions
Prep:
30 Min
Cook:
15 Min
Method:
Stove Top
Ingredients
- 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 large
- potato, peeled, cubed and boiled until tender
- 1 large
- butternut squash, peeled, seeded, quartered lengthwise
- 1 Tbsp
- jalapeno, seeded and minced
- 1 tsp
- dried oregano
- 1/2 c
- heavy cream
- 1/2 c
- milk
- 2 c
- chicken broth (see recipe in "the basics")
- 1/2 c
- minced cilantro
How to Make Butternut Squash and Chorizo Soup
- 1Roast squash quarters in oven or on grill until slightly soft then cube
- 2Sweat onion in saucepan with olive oil over medium-high heat
- 3Add garlic and stir until fragrant
- 4Season with Kosher salt and fresh pepper
- 5Add the wine, potato cubes, squash, jalapeno, oregano, cream, milk and chicken broth
- 6Puree mixture in food processor or with an emersion blender
- 7Brown chorizo (without casing) and add to the mixture
- 8Add broth to desired consistency and adjust seasoning
- 9Stir 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.
