I saw that butternut squash was going to come in our Washington’s Green Grocer so I checked out some soup recipes to try. I found Jamie Oliver’s Chorizo and Sweet Potato soup and he recommended as a variation to use butternut squash, which sounded delicious. When the box arrived, the butternut squash was a little on the small side so I had to go to the store and supplement with another. Oh well – so much for cutting down on trips to the grocery store. I don’t see that ever happening for me.
2 celery stalks
2 medium onions
2 cloves of garlic
2 medium butternut squashes
4 links of chorizo
1 3/4 quarts chicken broth
1 heaping teaspoon curry powder
Start by prepping all your vegetables – cut celery, onions, garlic, slice the chorizo, and cube the squash. Then two things need to happen. The chopped vegtables and chorizo go in a large pot with olive oil and curry powder.
The broth is brought to a boil in another pot. Both of these take about ten minutes. Jamie says to cook the vegtables and chorizo with the lid askew, but after the ten minutes the pan was really burnt on the bottom. I think next time I would stir this more and add a little more olive oil. When the broth is boiling and the squash is softened, pour the broth into the vegtables/chorizo pot. Bring this to a boil and then let simmer for about ten more minutes. Remove from heat and pulse the soup with an immersion blender. Jamie says until smooth, but I left some chorizo and squash pieces.
I loved the flavors of this soup. The curry is strong though and the apartment is holding on the smell. Thanks for another great recipe, Jamie!