Butternut Squash Soup
Reprinted with permission from Caren Rideau: Kitchen Designer, Vintner, Entertaining at Home. Photographs by Meghan Beierle-O’Brien. Produced and styled by Char Hatch Langos. Published by Pointed Leaf Press.
Yields 6 Servings
AuthorCaren Rideau

“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

1

Preheat oven to 400°F.

2

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.

3

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.

4

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.

5

Serve in individual bowls and garnish with the cooked chorizo, chiles, and pepitas.

Ingredients

 1 butternut squash, peeled, seeded, and cut into 1-inch chunks
 1 yellow onion, roughly chopped
 2 garlic cloves, roughly chopped
 1 red bell pepper, roughly chopped
 olive oil for cooking
 3-4 thyme sprigs
 6 oz Mexican chorizo, casings removed, for garnish
 2 ½ cups chicken stock
 1 fresno chile, sliced thin, for garnish
 1 serrano chile, sliced thin, for garnish
 roasted pepitas or pumpkin seeds, for garnish

Directions

1

Preheat oven to 400°F.

2

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.

3

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.

4

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.

5

Serve in individual bowls and garnish with the cooked chorizo, chiles, and pepitas.

Butternut Squash Soup with a Latin Twist