Chorizo Squash Soup

Chorizo Squash Soup

Soup season!!! I recently shot a video where I grilled a skewer with these ingredients and thought they would taste nice in a soup as well. I cooked the chorizo first so the oil would flavor the entire soup, then didn’t add it back until it was in the bowl. I also topped it with a piece of grilled cheese, which is kind of funny to me since “grilled cheese” is a common thing to serve with soup, even though this version is a bit different. I use queso freir instead of the more common halloumi because I feel like it holds together a little better, but also because they have it at my grocery store.

Besides squash, this also had cabbage, mushroom, onion, and jalapeno. The herbs were sage, thyme, and rosemary.

I really loved this twist on squash soup, there was a little honey and mustard in there too which helped make it unique.
Plus, anything with portuguese chorizo has such a great depth of flavor and it really helped this soup taste warm and hearty.

Chorizo Squash Soup

A blended squash soup that uses Portuguese chorizo, some Autumn herbs, and a little honey mustard to help it stand out in the crowd.
Cook Time1 hr
Total Time1 hr
Keyword: Soup, Spicy
Servings: 4 bowls


  • 1 cup diced Portuguese chorizo
  • 1/2 cup chopped Onion
  • 1 jalapeno chopped
  • 1 cup chopped mushrooms
  • 1/2 cup chopped cabbage
  • 2 cloves garlic chopped
  • 1/4 cup white wine
  • 1 quart veggie stock
  • 1 small butternut squash peeled and chopped
  • 5 fresh sage leaves ripped
  • 1 sprig thyme leaves only
  • 1 branch rosemary leaves only
  • 1 1/2 tablespoons dijon mustard
  • 1 tablespoon honey
  • a few slices of queso freir


  • Cook the chorizo in a large soup pot in a little oil to brown slightly and render some of the fat. Remove from the pan and set aside in the fridge.
  • Cook the onions and jalapenos on high heat in the oil/chorizo fat mixture for about 10 minutes. Add the mushrooms and cabbage and continue to cook about 5 more minutes. There should be lots of browning going on.
  • Add the garlic and cook 2 minutes. Add in the wine and stir to combine, scraping the brown bits off the bottom of the pan.
  • Add in the stock, squash, sage, thyme, and rosemary and season with salt and pepper. Bring to a simmer and cook for about 30 minutes until the squash is soft.
  • Add in the mustard. Blend with a hand blender and taste for seasoning. Add more salt/pepper/mustard/herbs if needed. Add some water or more stock if it is too thick. Simmer another 10 minutes and blend again to make sure it is nice and smooth.
  • Meanwhile, cook the cheese on a grillpan or frying pan to brown and heat through.
  • To serve, warm up the chorizo, fill bowls with soup, top with some of the chorizo, and add a slice or two of the fried cheese.

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