Butternut Squash and Chorizo Soup

Lovely warming soup, perfect for a cozy lunchtime!

SERVES 2-3

INGREDIENTS

1 Butternut Squash, peeled, seeded and diced

1 Onion, peeled and chopped

2 Cloves Garlic, crushed

1.5L Stock (veg or chicken)

50g Chorizo, finely diced

1/2 Tbsp Paprika

1 tsp Ground Cumin

1 Tbsp Olive Oil

3 Spring Onions, thinly sliced

Salt

Pepper

METHOD

Preheat the oven to 180c. Put the butternut squash into a bowl, add the paprika, oil, cumin and some salt and pepper. Mix well before dividing into 2 trays. Place in the oven for 20 mins or until cooked through and starting to brown.

Meanwhile, in a heavy bottomed pan heat up a little more olive oil and sweat the onions along with the garlic, until the onions are soft and see-through. Add the butternut squash once cooked, give it a good stir and add a little more salt. Pour in the stock and bring to a gentle boil, then turn down to simmer for 5-10 mins. Whilst hot blend with a hand blender until smooth. Season to taste. 

Heat up a frying pan and cook the chorizo for 5 mins until it releases it’s oils, then remove.

Serve the soup with warm bread, lashings of butter and a sprinkle of chorizo and spring onion on top.