Butternut Squash Soup with a Latin Twist
“I love this soup on a cold day and especially with the spicy notes,” says kitchen designer and vintner Caren Rideau.
This recipe and others like it can be found in the article “Ever Wondered What to Drink with Tacos? This Vintner Can Help.”
How to Make It
Preheat oven to 400°F.
Place butternut squash, onion, garlic cloves, and red bell pepper on a flat baking sheet in one layer. Moderately drizzle olive oil over the vegetables and toss in the thyme sprigs. Season with salt and pepper. Bake for 25-30 minutes or until butternut squash is tender. Toss halfway through.
While vegetables are roasting, cook chorizo in a skillet over medium-high heat until brown and crispy (about 8-10 minutes). Remove from skillet, drain off any excess oil, and place into a bowl.
Remove butternut squash mixture from the oven and place it into a Vitamix or blender with the chicken stock. Blend until smooth. Add more chicken stock if necessary to get a medium purée or your desired consistency. Pour soup from blender into a stock pot to warm thoroughly for about 20 minutes. Adjust salt and pepper.
Serve in individual bowls and garnish with the cooked chorizo, chiles, and pepitas.
Ingredients
Directions
Preheat oven to 400°F.
Place butternut squash, onion, garlic cloves, and red bell pepper on a flat baking sheet in one layer. Moderately drizzle olive oil over the vegetables and toss in the thyme sprigs. Season with salt and pepper. Bake for 25-30 minutes or until butternut squash is tender. Toss halfway through.
While vegetables are roasting, cook chorizo in a skillet over medium-high heat until brown and crispy (about 8-10 minutes). Remove from skillet, drain off any excess oil, and place into a bowl.
Remove butternut squash mixture from the oven and place it into a Vitamix or blender with the chicken stock. Blend until smooth. Add more chicken stock if necessary to get a medium purée or your desired consistency. Pour soup from blender into a stock pot to warm thoroughly for about 20 minutes. Adjust salt and pepper.
Serve in individual bowls and garnish with the cooked chorizo, chiles, and pepitas.