As the weeks start to get darker and colder it definitely feels like it’s time to wrap up warm and make heart warming food. Theres nothing better than a bowl of freshly made soup after a morning at the allotment, when your hands are freezing and your face is numb.
A few weeks ago we harvested our first butternut squash from the plot. It was smaller than I was expecting (I’ve only ever brought these from the supermarket before), but I was still super impressed that we’d grown one and that it did resemble a butternut squash! Yippee!
As soon as I got home with this little squash I knew exactly what I was going to make, one of our favourite winter lunches, Butternut Squash and Chorizo soup. It reminds us of a weekend, years ago, when we went for a winter walk and the snow was up to our knees!
1 small squash (or half a large squash)
1 sweet potato
Salt and pepper
1 small red onion
1 garlic clove
250ml chicken stock
Preheat the oven to 180 degrees fan. Line and oil a baking tray.
Peel and chop the butternut squash and sweet potato into 2cm cubes. Place onto the baking tray, drizzle with oil and season. Place tray on the middle shelf. Roast until golden (approx 20mins).
Meanwhile, peel and roughly chop the onion and garlic, add to a large saucepan with a little olive oil. Stir, cooking until soft but not browned.
Chop the chorizo into 1cm chunks, add to the pan and stir occasionally. Add the paprika.
When the squash and potato are cooked add them to the pan. Stir, then add the stock. Boil together for approx 10mins.
Remove soup from the heat. Allow to cool slightly before blending, if you are using a hand blender be careful as the soup will still be very hot. Loosen with more hot water if needed.
Poor into 2 bowls and serve with a slice of bread.