Butternut squash soup with chorizo croutons

The chorizo croutons in this soup are totally drool-worthy, this soup is a perfect winter warmer!


Serves 4


1 onion, chopped

1 celery stick, chopped

2 carrots, peeled and chopped

1 butternut squash, peeled, chopped and seeds removed

1 litre of vegetable or chicken stock

1/2 cup of chorizo chopped into very small pieces

3 slices of bread (use slightly stale bread if possible) torn up into very small pieces

In a large saucepan, gently sweat the onion and celery in a little olive oil for 5 - 10 minutes. Add the carrots and squash to the pan. Add enough stock to cover the vegetables by half an inch. Bring to a gentle boil and allow to simmer for 30-40 minutes until the squash is soft.


To make the croutons, preheat the oven to 180 degrees. Spread the chorizo and bread pieces onto a baking tray and place in the oven for 10-15 minutes until crispy.


Blend the vegetables with a stick blender, adding a little more stock if the soup is too thick. Taste and season with salt and pepper as required.

Serve the soup with the chorizo breadcrumbs on top.

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