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.