Feed your appetite for cooking with Penguin’s expert authors
Butternut Squash and Chorizo Soup
Introduction from Cara Hobday
Warming, rich and satisfying, this is a heartwarming soup to welcome you home on an autumn day. When in season, the butternut squash can easily be replaced with pumpkin, which gives a creamy finish to the soup.
Ingredients
Essential kit
You will need: a slow cooker and a hand blender.
Method
Roughly chop the squash and peppers, reserving a quarter of the pepper and about 75g of the squash. Heat 3 tablespoons of the olive oil over a medium heat in a large pan. Add the squash, peppers, celery, onions, garlic and potato and leave to soften, loosely covered, for 10 minutes.
Add the oregano, paprika, chilli flakes, sherry vinegar (if using) and stock. Add seasoning and bring to the boil. Place in the slow cooker and cook for 4 hours on the high setting or 8 hours on low.
About 15 minutes before the end of the cooking time, chop the reserved pepper, squash and chorizo into small pieces. If you prefer a smooth soup, blend the mixture with a hand blender (far safer than using a food processor).
Heat a small frying pan, add the chorizo and vegetables and cook for 10 minutes, over a medium heat, stirring until the squash is golden.
To serve, check the seasoning and serve topped with the chorizo and vegetable garnish and an extra drizzle of sherry vinegar.
You might also like
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use.