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. 

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!

Yield: 4 - 6 servings

Butternut Squash Soup with Crispy Chorizo Croutons

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A creamy butternut squash soup minus the dairy, seasoned with toasted cumin, fresh thyme and spicy Portuguese Chorizo.

Ingredients

• 1 medium butternut squash, about 3 pounds, peeled and cut into chunks
• 1 small yellow onion, minced
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• cumin did not measure, used by taste, approximately 1 teaspoon
• 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

Instructions

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.

Serve.

Eat.

Notes

This recipe is made by taste and the seasonings are kept simple as the Portuguese Chorizo croutons add extra flavor and spice.

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Recipe: Butternut Squash Soup with Crispy Chorizo Croutons

Ingredients:

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.

Serve.

Eat.