Spicy Butternut Squash And Chorizo Soup Recipes

SPICY BUTTERNUT SQUASH AND CHORIZO SOUP

Steps:

• Preheat the oven to 180°C/gas mark 4. Toss the cubed squash in two teaspoons of olive oil until well coated and place in a roasting tin. Cook for 20 minutes until soft and just starting to brown around the edges. Put onto one side.
• Heat the remaining olive oil in a large saucepan over a medium heat. Add the chorizo and sauté for seven to 10 minutes until most of the fat is rendered. Using a slotted spoon, remove the chorizo from the pan and place on kitchen paper. Pour all but two tablespoons of fat from the pan.
• Put the onion in the pan and cook over a gentle heat for five to 10 minutes until soft and translucent. Add the carrot and celery, stir, and cover. Cook very gently for 10 to 15 minutes, shaking the pan from time to time, until they are very soft. Add the garlic and sauté, uncovered, for a minute. Add the cumin and paprika and stir for a minute until they release their fragrance. Add the squash and stir until well combined.
• Pour in the stock, add the nutmeg and black pepper, bring to a gentle simmer and cook, covered, for 15 minutes. Cool slightly and purée in a blender or with a wand blender, or pass through a sieve.
• Return the soup to the pan and stir in the chorizo, adding salt and more pepper if needed. Warm through gently and serve.Recipe, Debora Robertson. Photograph, Chris Everard. Styling, Mary Norden.