Thursday, February 24, 2011

Butternut Squash and Chorizo Soup

Chorizo Butternut Squash Soup

Truth be told, I haven't been a fan of any of Jamie's soups from his Food Revolution Cookbook. Oh sure, they were okay but there seemed to be something missing. This soup, chock full of smokey sausage, sweet squash and a hint of curry is hands down one of my favorite recipes in the entire book. I made a few small changes, namely not pureeing the whole thing but reserving some delicious chunky veggies to add a little more texture, and using butternut squash instead of sweet potatoes.

Amazing. But be warned, the soup does get hotter from the curry and chorizo as it sits, so be prepared!

Adapted from Jamie Oliver

2 carrots, peeled and chopped into small pieces
2 celery stalks, chopped
2 onions, chopped
2 garlic cloves, minced
1 3/4 lb butternut squash, peeled, seeded, and cubed into 1/2 inch pieces
olive oil
salt and pepper
1 heaped tsp curry powder
6 cups chicken stock
300 grams of chorizo sausage, chopped into bite sized pieces

In a large soup pot, heat oil over medium heat and add the carrots, celery, onions, garlic, squash,and chorizo. Give it a good stir, and then add in the curry, and mix it well to coat. Turn the heat to about medium, and put the lid on the pot slightly askew. Let it cook for about 10 minutes, checking and stirring every now and then to make sure that it's all cooking and nothing is burning. The veggies will go all soft and delicious smelling, at which point you will be tempted to just stick your head into the pot and slurp up all these soft, spicy, deliciously fragrant vegetables.

Meanwhile, heat up the chicken stock in another pot so that it's good and hot.

Once your veggies are softened to the point where the carrots are soft but still hold their shape, pour in the broth. I have reduced the amount in this recipe, but you can always feel free to add more. I like my soup fairly thick, so you can eyeball it at this point. Give it a good stir to loosen any tasty bits that may have found their way to the bottom of the soup pot. Simmer gently for a few minutes to make sure all the veggies are cooked through.

Now, at this point you can go about your soup two ways. You can, theoretically, use a blender or an immersion blender to blitz the whole thing into submission and silky smoothness. Or, if you are like me and adore a more chunky soup, get a slotted spoon and fish out about 1/3 - 1/2 of the bits of veggie and sausage. Set them aside in a bowl, then process the remaining soup until smooth. Add the reserved veggies and sausage back to the soup, give it a stir, and there you go. Done!

Makes 4-5 servings
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