Butternut Squashed

Posted · 5 Comments
Butternut Squashed, 4.4 out of 5 based on 5 ratings
VN:F [1.9.22_1171]
Primal Prim-O-Meter
Rating: 4.4/5 (5 votes cast)

Butternut Squashed

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

Harvest Soup

Serves 12
Prep time 30 minutes
Cook time 1 hour
Total time 1 hour, 30 minutes
Dietary Diabetic
Meal type Dinner, Lunch, Soup
Misc Freezable, Pre-preparable, Serve Hot
Occasion Formal Party, Thanksgiving


  • 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


Step 1 Preheat oven to 350. Rub a sheet pan with butter and place squash cut-side down. Roast for 40-50 minutes, until tender.
Step 2 Heat a large stock pot over medium heat. Add butter and let brown slightly. Saute onion, garlic, carrots, parsnips and celery.
Step 3 Add sweet potatoes and add enough chicken broth to cover all vegetables. Simmer until vegetables are tender, about 25-30 minutes. Remove from stove.
Step 4 Scoop squash out of skin and into pot. Puree soup with immersion blender or food processor.
Step 5 Add spices and salt and pepper to taste.
Step 6 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.

5 Responses to "Butternut Squashed"
  1. Louie Farah says:

    You can't challenge me and then arbitrarily make the score 1-0 Vince Campos. "Serves 12…or one Vince"

  2. Karla Campos says:

    It should be more like MRS. Vince Campos 1-Louie 0, lol. Although the chorizo addition was all Vince. Louie, we should have a cook-off!

  3. Vince Campos says:

    Yes I can…The game is called "I Win".

  4. Austin Toole says:

    What's an immersion blender? Will a regular blender work?

  5. Louie Farah says:

    Austin Toole: An immersion blender is the handheld kind, looks like a stick and you stick it right in the pot. You can absolutely use a regular blender, you just might have to do it in batches. Also, be careful when adding hot liquids to a blender as it can cause the top to blow off. So leave it cracked a little at first.

Comments are closed.