I love soup and I think squash works so well as when it is roasted it releases a lovely sweet flavour. Chorizo is another fridge staple in our house and when mixed in this soup you get a smoky slightly spicy depth of flavour. There isn’t much not to like about this if you enjoy a smoky, sweet lightly spiced soup.
- 1 squash, peeled and cut into cubes
- 2 banana shallots, peeled and finely chopped
- 6 small cooking chorizo’s, roughly chopped (reserve some pieces to garnish is required)
- 2 garlic cloves, peeled and chopped
- 1 tsp curry powder
- 1/2 tsp paprika
- 1 litre vegetable stock
- salt and pepper
- olive oil for frying and roasting
- Heat oven to 180 degrees (fan). Place the prepared squash in an oven proof dish, drizzle with a good glug of olive oil and season with salt and pepper. Give the squash a good rub around so you coat the cubes with the seasoned oil. Roast for 20-30 minutes until soft and starting to brown.
- While the squash is roasting, prepare all the other ingredients. Start the soup off by heating a drizzle of oil in a medium saucepan over a medium to high heat. Add the shallots and garlic and cook for 2-3 minutes stirring until the shallots are softened and translucent. Add the chorizo and cook for a further 2 minutes until they start to release their oils. Add the curry powder and paprika and stock. Bring to the boil then reduce to a simmer and cook for 15 minutes.
- Once the squash is roasted, add them into soup (reserving a couple of cubes for garnish). Blitz with hand stick blender or in a food processor. Taste and adjust seasoning to your preferred taste, serve warm.