Easy Chorizo and Butternut Squash Soup
Warming chorizo and butternut squash soup is perfect for a cool fall night.
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Servings: 6
Calories: 487kcal
Equipment
Ingredients
- 1½ pounds butternut squash (peeled, deseeded, and diced)
- 1 pound Mexican chorizo (Loose; if using links, be sure to remove the casing first)
- 1 Vidalia onion (peeled and diced)
- 3 scallions (trimmed and minced; white and light green parts separated from dark parts)
- 4 cloves garlic (peeled and minced)
- 4 cups chicken stock
- 1 (14.5-ounce) can black beans (drained and rinsed)
- Kosher salt
- Black pepper
- 1 tablespoon paprika
- 1 tablespoon cumin
- Cayenne powder (to taste)
- ½ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- 2 tablespoons maple syrup (or use brown sugar)
- ½ cup heavy cream (optional)
Instructions
Fry the chorizo:
- In a 4-quart soup pot, add the chorizo and turn the heat to medium. Cook, stirring often, until well-browned, the fat has rendered, and the meat is cooked through, about 10 to 12 minutes. Using a slotted spoon, scoop the chorizo out and transfer to a bowl, leaving the rendered fat in the pot.
Fry the aromatics:
- Add the diced onion to the pot over medium heat and cook, stirring regularly, for about 8 to 10 minutes or until the onion is golden brown and softened. Add the garlic and light green and white parts of the scallions and stir for 1 minute.
Deglaze the pot:
- Add ½ cup of chicken stock to the pot and scrape up any browned bits stuck to the bottom.
- Add the diced butternut squash and then add the remaining chicken stock along with the drained black beans. Bring to a boil and then season with salt, pepper, paprika, cumin, a touch of cayenne, cloves, cinnamon, and maple syrup.
- Reduce heat and simmer, uncovered, for 30 minutes or until the butternut squash has softened.
Finish the soup:
- Taste the soup and season to your taste. If desired, use an immersion blender to blend about half the soup. Add the cooked chorizo and heavy cream. Cook for an additional 10 minutes, uncovered.
To serve:
- Ladle the soup into bowls and garnish with the sliced scallion greens. Enjoy!
Nutrition
Calories: 487kcal | Carbohydrates: 41g | Protein: 21g | Fat: 28g | Sodium: 889mg | Fiber: 9g | Sugar: 10g | Vitamin C: 29mg
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