Roasted Squash Soup with Chorizo and Vegetables is the perfect autumn soup. This easy to make soup can be made with what’s in your fridge right now.
- 4 cups roasted squash (I used a kaboucha squash but you can use any winter squash you like)
- 1 large onion, minced
- 4 cloves of garlic, finely minced
- Water or stock to cover squash
- 1 zucchini, diced
- 1 carrot, diced
- 2 celery sticks, diced
- 1–2 large chorizo sausages, diced
- Oil as necessary
- Salt and pepper to taste
- In a large pot over medium-high heat, add a small splash of oil. Add chorizo sausage and cook stirring occasionally until browned on 2 sides, about 5 minutes. Remove from pot and set aside.
- Add onions to the same pot, adding more oil if necessary. Cook for 1 minute then add the garlic and cook for another 30 seconds. Add the roasted squash and enough water or stock to cover.
- Using an immersion blender, thoroughly blend the soup. (If you do not have an immersion blender you can also use a regular blender. Work in batches and make sure the soup is not too hot when you are blending it.)
- Bring soup to a simmer then add in the remaining vegetables. Cook, stirring occasionally, for about 15 minutes, or until the vegetables are soft but still have a slight crunch. Remove from heat.
- Season generously with salt and pepper and stir in chorizo.
To roast a squash, cut the squash in half, clean out the seeds and lay it on a parchment lined baking sheet. Roast in a 400 degree oven for 20-40 minutes, or until a knife can easily be inserted through the skin. Once the squash is cool enough to handle, cut the skin off and cut it into cubes for this soup.