Butternut Squash And Chorizo Soup Recipe

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Butternut Squash and Chorizo Soup

Patrick Johnson


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 vote
8-10 appetizer portions
30 Min
15 Min
Stove Top


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
2 c
chicken broth (see recipe in "the basics")
1/2 c
minced cilantro


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.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: Mexican
Hashtags: #squash, #butternut, #Corizo