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Easy Chorizo and Butternut Squash Soup_MidPage

Easy Chorizo and Butternut Squash Soup

Warming chorizo and butternut squash soup is perfect for a cool fall night.
4.75 from 8 votes
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Prep Time: 1 hour 20 minutes
Total Time: 1 hour 20 minutes
Servings: 6
Calories: 487kcal


  • Soup pot


  • pound butternut squash peeled, deseeded, and diced
  • 1 pound fresh Mexican chorizo Loose; if using links be sure to remove the casing first
  • 1 Vidalia onion peeled and diced
  • 3 scallions divided 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
  • Salt and pepper to taste
  • 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


Prepare Ingredients:

  • Peel the butternut squash, scoop out the seeds, and then dice the squash into 1” cubes. Peel and dice the Vidalia onion. Trim the scallions and then mince, keeping the dark green parts separate from the white and light green parts. Peel and mince the garlic. Drain and rinse the black beans.

Fry the Chorizo:

  • In a 4 quart soup pot, add the chorizo and turn the heat to medium. Cook, stirring often, until well-browned and the fat has rendered and the meat is cooked through, about 8-10 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 8-10 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 about 1-2 more minutes.

Deglaze the Pot:

  • Add about ½ cup of the chicken stock to the pot and scrape up any browned bits stuck to the bottom of the pot. Pour in the diced butternut squash and then add the remaining chicken stock along with the drained 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 begun to soften.

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!


Calories: 487kcal | Carbohydrates: 41g | Protein: 21g | Fat: 28g | Sodium: 889mg | Fiber: 9g | Sugar: 10g | Vitamin C: 29mg
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