Ingredients
1 Butternut Squash
1 med onion diced
500ml chicken stock
30g chorizo sausage v finely diced
Sprig of Rosemary
Salt n Pepper
I tablespoon olive oil
Method
I usually make this if the oven is already on cooking something else. The squash is roasted whole in the lower part of the oven at 150-180 degrees C for 40-60mins.
You can leave this to cool and keep in the fridge until you are ready to make the soup or use straight away.
Cut the squash in half lengthways and scoop out the seeds and discard.
In a medium to large pan fry the onion in the oil until soft and then add the butternut squash flesh. Add the stock and bring to the boil. Leave to simmer for about 15 mins while you fry the chorizo in a small pan. Heat the chorizo on a medium heat and it will exude its flavoured oil. Add some chopped up rosemary and remove from the heat.
The soup should be ready to blend to a smooth consistency now. Add some boiling water if you want it thinner. Finally stir in the chorizo and season to taste.
