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

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Meanwhile, cook the cheese on a grillpan or frying pan to brown and heat through.
  7. 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.