In anticipation of soup season, I have already braved the heat several times this Summer. Sometimes cravings are random and don’t follow seasons. I have used the oven often and cooked stews too, go figure. Good food is worth breaking out into a sweat for..
So this is my latest creation – a butternut squash and chorizo soup that can be served either with grated Parmesan or a comforting dollop of homemade yoghurt or topped up with crushed walnuts and a couple of drops of Tamari.
You will need:
1 small butternut squash, roughly chopped and seeds removed (I keep the peel on)
1 onion, finely sliced
1 clove garlic, minced
1/3 cup chopped chorizo
1 teaspoon dried chives
2 teaspoons hot curry powder
salt and pepper to taste
Parmesan/yoghurt/Tamari/walnuts for garnish
How to make:
Fry the onion in a tablespoon of olive oil, stirring until it becomes translucent. Add the garlic, chorizo, curry and chives and continue stirring continuously. Lower the heat is the onion starts to brown.
When the chorizo starts to brown, add the butternut squash and stir for 2 minutes before topping up with water until your ingredients are just covered. Bring to the boil and simmer for 20 minutes until the butternut squash softens and can be easily pierced with a knife.
Let it cool for a few minutes, then carefully blend. You may need to do this in two batches. Once cool you can store it in the fridge for about 3 days and reheat before consuming.