Butternut Squash and Chorizo Soup

Butternut Squash And Chorizo Soup

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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

How to Make Butternut Squash and Chorizo Soup


  1. Roast squash quarters in oven or on grill until slightly soft then cube
  2. Sweat onion in saucepan with olive oil over medium-high heat
  3. Add garlic and stir until fragrant
  4. Season with Kosher salt and fresh pepper
  5. Add the wine, potato cubes, squash, jalapeno, oregano, cream, milk and chicken broth
  6. Puree mixture in food processor or with an emersion blender
  7. Brown chorizo (without casing) and add to the mixture
  8. Add broth to desired consistency and adjust seasoning
  9. Stir 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.

Printable Recipe Card

About Butternut Squash and Chorizo Soup

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: Mexican

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