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Butternut Squash Soup with Crispy Chorizo Croutons

Butternut Squash Soup with Crispy Chorizo Croutons

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It was evident at the market this past weekend, that the last of the wintertime squash is barely hanging on.  Butternut squash is definitely one of my favorite things to cook during the cold winter months.  I love it roasted, cooked with risotto, served alongside a nice pork roast, steamed with a little olive oil  and most of all as a soup.  This recipe for Butternut Squash Soup with Crispy Chorizo Croutons is fairly straightforward and easy to make, and is a cold evening favorite of ours. 

Butternut Squash Soup with Crispy Chorizo Croutons

I made this wonderfully creamy Butternut Squash Soup with Crispy Chorizo Croutons using rich chicken stock, lots of toasted cumin, caramelized onions and a little carrot to add sweetness.  It is delicious, so delicious, that I am thinking I may have to make a couple batches to freeze so we have some lazy evening suppers!

Recipe: Butternut Squash Soup with Crispy Chorizo Croutons


1 medium butternut squash, about 3 pounds, peeled and cut into chunks

1 yellow onion, minced

2 cloves garlic, minced

3 tablespoons olive oil

cumin did not measure, used by taste, approximately 2 tablespoons

6 cups rich chicken stock

kosher salt, to taste

fresh cracked black pepper, to taste

1 Portuguese chorizo, cut into thin slices

a handful of fresh thyme, for garnish

a drizzle of olive oil or the yummy fat from the chorizo, for garnish

How To:

Heat the olive oil in a large soup pan.  Add the onion and cook over medium heat until soft.  Add the garlic, stir.

Add the butternut squash and cook over medium-low heat until caramelized, about 20 minutes.

Add the cumin, stir.  Add the stock and simmer until the squash is tender and starting to fall apart.

While the soup is cooking, you can pan fry the chorizo slices until crispy.  After they are cooked remove from the frying pan with a slotted spoon and lay on a folded paper towel, this will absorb extra fat.

When the squash is cooked, puree the mixture in small batches in a food processor or blender.  It will be very hot so be very careful.

Season with kosher salt and pepper to taste.  Put into soup bowls and garnish with chorizo, thyme, and a drizzle of olive oil or the oil left from pan-frying the chorizo.



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Monday 29th of March 2010

I can just envision the crispness of that salty chorizo -- the perfect foil for some sweet squash soup. I don't blame you for trying to preserve these flavors. They're downright perfect.

allison lemons

Wednesday 24th of March 2010

OMG, that sounds fantasic!! Love the pairing of butternut squash with chorizo, what a great idea. I just bought some black sea salt flakes too...

Stephanie Meyer

Wednesday 24th of March 2010

Now I see it! LOVE the chorizo finish, Lord how perfect (especially the drizzle of "yummy fat from the chorizo" rave, definitely, ha). Beautiful.