Butternut Squash and Chorizo Soup

Butternut Squash And Chorizo Soup Recipe

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Patrick Johnson

By
@pwjohnso

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

Step-by-Step

  • 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.

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About Butternut Squash and Chorizo Soup

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