I made this soup about a year ago during a little fridge forage. It was, again, a period of time where I had gone into overkill mode and become obsessed with roasting the same vegetable each week, just as I had done with beetroot last summer.
I usually just keep it simple and roast butternut squash with some cumin seeds, olive oil, salt and pepper so that I can just throw it into a salad, or just sweat it off with some celery, onions, garlic and carrots and to make a soup. Though, on this occasion, I decided to replace my obligatory sprinkling of chilli flakes in the soup with the chorizo that was lingering in the fridge, and boy did it give it a great kick and wonderful flavour!
I made this for my family on Boxing Day and served it with some blanched spinach instead of fried kale – depends what mood you are in or what greens you have lingering in your fridge!
Unfortunately it just seems to be getting colder so this is the perfect soup to warm you up.
The prep. part – serves 6 – 8 people
- 2 butternut squash (roughly 800g each), peeled and cut in cubes
- 3 tbsp rapseed oil
- 2 carrots, peeled and roughly chopped
- 2 red onions, peeled and roughly chopped
- 2 celery sticks, peeled and roughly chopped
- 3 garlic cloves, peeled and left whole
- 1 white onion, peeled and roughly chopped
- 1 Kallo vegetable stock cube, gluten and lactose free
- 225g chorizo, peel off skin – 1/3 sliced to top the soup, 1/3 chopped to place in the soup once blitzed, 1/3 whole/roughly broken up to place in with veg.
- 2 litres of hot water
- Salt and pepper to season
- 150ml crème fraiche
- 100g kale, washed
The cooking/assembling part
- Pre-heat the oven to 170°C and begin peeling and chopping the butternut squash.
- Place the butternut squash in a roasting tray, drizzle 2 tbsps of olive oil and season with a little salt (not too much as the chorizo is salty) and pepper. Using your hands, rub the oil, salt and pepper into the butternut squash and place in the oven for 50 minutes
- In a bowl, add the stock cube to some hot water and stir it in until dissolved. Set aside.
- Add the remaining olive oil to a deep pan and place onto medium heat.
- Once the oil is warm, throw in the red and white onions, garlic, celery and the 1/3 of the chorizo that has been left whole. Allow to sweat for 20 minutes and turn down the heat.
- After the 50 minutes add the butternut squash to the rest of the veg. in the pan and allow to cook for a further 10 minutes.
- In the meantime, fry the sliced and chopped chorizo for a couple of minutes, keeping the sliced chorizo on one side and the chopped chorizo on the other side of the pan. No need to add any oil to the pan as the chorizo is oily enough. Place into a bowl and set aside.
- Using the same pan you fried the chorizo in, fry off the kale in the juices/oils remaining from the chorizo. Again, you only need fry the kale for a couple of minutes. Set aside.
- Now remove the soup from the heat and blitz in the pan, slowly adding the stock bit by bit to the consistency you wish.
- Return the pan to a medium heat and throw in the chopped chorizo, keeping the sliced chorizo in the bowl.
- Once the soup is hot pour into the bowls and top with a dollop of crème fraiche, some of the fried kale and the sliced chorizo.