Chorizo Squash Soup
September 4, 2019
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
- 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.