FoodCoop Recipes
Butternut Squash and Chorizo Soup
Perfect for autumn’s shorter nights, this creamy soup makes a hearty starter or satisfying main. Try toasting the squash seeds as a crunchy topping!
Cook
40 minutes
Serves
4
Ingredients
1 butternut squash, peeled and chopped into cubes, seeds reserved
3 tbsp Co-op Irresistible cold pressed rapeseed oil
1 tbsp chopped fresh rosemary, plus extra to garnish
1 tbsp chopped fresh thyme, plus extra to garnish
1 large onion, roughly chopped
2 large Co-op British carrots, roughly chopped
1 celery stick, roughly chopped
1 red pepper, roughly chopped
3 large garlic cloves, crushed
1 litre vegetable stock, made with 2 stock cubes
150g Co-op Irresistable chorizo sausage, skin removed, cut into 2cm slices
Method
Preheat the oven to 180°C/fan 160°C/gas 4
Toss the squash with 2 tbsp of the rapeseed oil
Spread out on a large baking tray and roast for 20 mins
Add the herbs, gently toss again and roast for a further 15 mins, until the squash is soft
Meanwhile, add the remaining 1 tbsp rapeseed oil to a large pan and warm over a medium heat
Fry the onion, carrot and celery for 3-4 mins, until they start to soften
Add the pepper, cook for another minute, stir in the garlic and cook for 1 minute more
Pour in the stock and simmer for 2-3 mins, then add the roasted squash and take off the heat
While the stock is simmering, fry the chorizo in a small pan for 5 mins until crisp
Blend the stock until smooth, return to the pan and warm over a low heat for 2-3 mins
For the topping, lightly toast the squash seeds and remaining herbs for 1-2 mins
Serve the soup in bowls topped with the chorizo (plus any oil from the pan), the toasted seeds and herbs
