Louie made a butternut squash soup last week and I promised to top it. What follows is my attempt!
This isn’t your traditional Butternut Squash Soup…We added a host of vegetables to the mix as well as some chorizo. For me, the chorizo really makes this recipe. We have made this before and I tried different things to get where it needed to be. Grilled chicken, although delicious, wasn’t what I needed. I tried andouille sausage and that wasn’t the flavor either. Either one of those options might work for you though!
You could also omit the chorizo and choose a vegetable stock to make this dish vegan.
The soup came out great and I even got my breakfast dealt with for the rest of the week! The recipe for my “Breakfast Bombs” will be up tomorrow!
Back to CF818 for a 6am butt kicking before 24 hours of work. My body feels good, so I’m not too worried about it. However, my daughter is in rare form and I may be in for a long night.
Louie 0…Vince 1
- 1 Large Butternut Squash (Cut in half, seeds removed)
- 4 ribs Celery (Chopped)
- 3 Large Carrots (Peeled and chopped)
- 3 Parsnips (Peeled and chopped)
- 1 Yellow Onion (Chopped)
- 4 cloves Garlic (Minced)
- 2 Sweet Potatoes (Peeled and chopped)
- 3 tablespoons Butter
- 2 teaspoons Dried Sage
- 1 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- Chicken Broth
- Salt and Pepper
- Browned Chorizo
||Preheat oven to 350. Rub a sheet pan with butter and place squash cut-side down. Roast for 40-50 minutes, until tender. |
||Heat a large stock pot over medium heat. Add butter and let brown slightly. Saute onion, garlic, carrots, parsnips and celery. |
||Add sweet potatoes and add enough chicken broth to cover all vegetables. Simmer until vegetables are tender, about 25-30 minutes. Remove from stove. |
||Scoop squash out of skin and into pot. Puree soup with immersion blender or food processor. |
||Add spices and salt and pepper to taste. |
||Top with browned chorizo and serve. |
Be mindful that the chorizo will add a bit of saltiness to the dish-do not over-salt the soup before serving.