Butternut Squash and Sweet Potato Soup with Chorizo

Last Friday the weather was really bad and I got absolutely soaked cycling back home from town, so I needed something warm and comforting. I don't usually make soup often during the summer months, but it didn't feel like summer at all and I had a butternut squash that had been hanging around my kitchen for at least six weeks. Soup seemed like the perfect solution.

Also my friend JM had been to Brindisa at Bourough Market and brought back some fresh chorizo. Since he and E left for their holiday before they could finish all of it, I was the lucky recipient of the 'leftovers' that they hadn't got round to eating. In addition to that I found a sweet potato in my pantry and threw that in the mix as well.

B was also in need of some comfort on Friday so she came round to help me eat the resulting soup. A perfect quiet Friday night in with food, loads of pots of tea and good talk.


















Butternut Squash and Sweet Potato Soup with Chorizo (serves 4)

1 butternut squash, cut in half lengthwise and seeds removed
1 large sweet potato, peeled and thickly sliced
1 onion, chopped
2 cloves of garlic, minced
1 inch of fresh ginger, grated
1/2 tsp chili flakes
1-2 tsp of paprika
1 1/4 litre vegetable stock
salt, to taste
pepper, to taste

4 fresh chorizo sausages, casings removed and sliced

Place the squash and sweet potato on a large baking tray and drizzle with a little olive oil. Place in an oven at 200C/Gas 5 for about 45 minutes, until the flesh is soft.

In the meantime heat a little oil in a large, heavy-based pan and sweat the onions until translucent. Add the garlic and cook for another minute or two. Add the ginger, chili and half of the stock. Bring to a simmer and cook for about 10 minutes. Remove from heat.

Once the butternut squash and potato is done, chop them up roughly and add to the pan. If you prefer you can just use the flesh of the buttenut squash by scooping it out with a spoon, but I just use it as it is including the skin. Puree, using a stick blender until smooth and add the rest of the stock until you get your desired thickness.

Season with salt and pepper and bring to a simmer. Simmer for a further 5-10 minutes.

While your soup is simmering fry the sliced chorizo in a pan. You don't need to add any oil as their is enough fat in the sausages. Once cooked place on some kitchen towel to soak up some of the excess fat and divide between four bowls.

Spoon over the hot soup and serve with some crusty bread.