Winter Squash Soup with Chilli, Garlic and Chorizo
Category
Salads - Soups - Sidedishes
Sub
Category
None
Servings
4
Preptime
45m-1hr
Ingredients
1small winter squash (e.g. butternut, pumpkin), deseeded and cut into wedges
1 bulb unpeeled garlic
Olive oil
large knob of butter
2-3 medium potatoes, peeled and diced
1-2 stalks celery, diced
1 carrot diced
1-2 tsp of chilli spice mix to taste
1-2 tsp ground cumin
1 litre hot vegetable stock
salt & pepper to taste
1 small cooking chorizo per person, diced
Instructions
Preheat the oven to GM7 degrees.
Place the prepared squash in a roasting pan and drizzle over olive oil and a pinch of salt. Chop top off bulb of garlic, drizzle with a little oil and wrap in foil, place with squash.
Place in the oven for approx 40 mins to soften the squash.
While squash is roasting, warm a large pan on the stove and add the butter, When it starts to foam a little, add the vegetables and cook for about 10 mins, then add chilli and cumin and fry gently for a few minutes until it becomes aromatic.
Add the hot vegetable stock and allow to simmer for 20 minutes stirring ocassionally until the vegetables soften then remove from heat.
When the squash is cooked, remove from oven and allow to cool a little.
Remove the cloves of garlic from the roasted bulb, add to stock. Scoop the squash flesh out and add to the vegetables and stock.
Using a blender or food processor, blend the soup until smooth. If the soup is too thick, thin with a little water or stock. Reheat gently on stove, season as needed.
For the chorizo- dry fry them in a pan letting them become browned and a little crispy. Place a small quantity in the bottom of the soup bowl. Serve the soup, then sprinkle the remaining chorizo on top.
For a vegetarian option, omit the chorizo and use toasted pumpkin seeds or home-made ciabatta croutons, and serve with warm crusty bread.
Adjust spice to taste, but the aim is to achieve a warm, spicy aromatic flavour, but not HOT chilli spice.
Freeze any remaining soup for later use.
Originally Submitted
11/23/2009
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