I’m not quite sure when the switch has happened but sometime in the last 2 weeks, I began to turn away from salads and little bites of snacks for dinnertime. Instead, my heart seems to have heard the call of autumn and I crave hearty meals that warm me from the inside.
This velvety butternut squash and chorizo soup fits the exact bill. A big bowl will be as filling as a large dinner. Top with some chilli flakes and some parsley and paired with some cheesy toasts, this is comfort food at its best. And pretty easy to make, just read on.
For 4 portions, you’ll need:
1 medium sized butternut squash, about 700g, peeled and cubed
1 sweet potato, about 100g, peeled and cubed
100g chorizo, cubed
4 cloves of garlic, skins on
2 tablespoons olive oil
salt and pepper to taste
Preheat oven at 220C.
Toss squash, sweet potato and garlic with olive oil in a roasting tin and place in the oven for about 20 minutes, or until well baked all over.
After 13 minutes (7 minutes to go till root vegetables are done), add the chorizo cubes to the same roasting tin. Adding the chorizo earlier will overcook it.
Remove vegetables from the oven. Peel skins off the roasted garlic.
Add squash, sweet potato, garlic and chorizo to a blender and pulse till smooth.
Adjust seasoning to taste.
Enjoy topped with chilli flakes and parsley, or drizzle creme fraiche or yoghurt on top for a cooling lift.