Cozy Chorizo Butternut Squash Soup

The Perfect Treat for a Chilly Autumn Evening

As the leaves start to change colors and the air gets a bit crisper, I find myself craving warm, comforting dishes that fill the house with delightful aromas. Today, I’m excited to share a new recipe that captures the essence of fall in a unique and unexpected way.

Ingredients:

• butternut squash, peeled and diced
• chorizo sausage, sliced
• cannellini beans, drained and rinsed
• onion, diced
• garlic, minced
• smoked paprika
• chicken broth
• salt and pepper

Kitchen Tools:

• chef’s knife
• cutting board
• large pot/li>
• immersion blender

To start, heat a large pot over medium heat and add the sliced chorizo. Cook until the fat has rendered and the sausage is crispy, then remove from the pot and set aside. In the same pot, add the diced onion and minced garlic, cooking until softened and fragrant.

Next, add the diced butternut squash to the pot along with the smoked paprika, salt, and pepper. Cook for a few minutes until the squash starts to caramelize slightly. Pour in the chicken broth and bring the mixture to a simmer. Let it cook until the squash is fork-tender.

Using an immersion blender, blend the soup until smooth and creamy. Add in the cannellini beans and crispy chorizo, stirring to combine. Let the soup simmer for another 10 minutes to allow the flavors to meld together.

Serve the soup hot, garnished with a dollop of sour cream and a sprinkle of fresh herbs. This hearty and flavorful dish is the perfect way to warm up on a chilly autumn evening.

The total weight of the cooked dish is approximately 1500g, with 6 servings at 250g each. Each serving is estimated to be around 350 calories.

One unique tip for this recipe is to roast the butternut squash before adding it to the soup for an even deeper flavor profile.

I hope you give this recipe a try and enjoy it as much as I do. Feel free to customize it with your favorite toppings or additional seasonings. Happy cooking!