Roasted Butternut and Cumin Soup with Crispy Chorizo

Slightly sweet and nicely spiced roasted butternut soup with crispy smokey chorizo. 

Roasted Butternut and Cumin Soup with Crispy Chorizo

Get yourself a great big butternut squash today - and give it a go!


To serve 4 you will need:
1 x 1.8kg butternut squash - peeled, deseeded and cut into 2 inch chunks
a couple of glugs of olive oil 
a couple of good pinches of dried chilli flakes 
1/2 a tablespoon of cumin seeds
1 teaspoon of coriander seeds
a knob of butter
2 large onions - finely chopped
2 fat cloves of garlic - finely chopped
750ml hot chicken stock - made from 2 Knoor stock cubes
100g chorizo - sliced thinly
a couple of sprigs of fresh thyme - leaves only

How to do it:
Preheat your oven to 200C/400F or Gas 6 

Put the butternut pieces onto a shallow baking tray and rub with olive oil - just enough to coat the butternut nicely.  
Now sprinkle over the chilli flakes and some freshly ground black pepper.  
Scatter over a few thyme leaves and pop into a hot oven for about 40 minutes, or until the butternut is cooked through. 
You will need to turn the butternut half way through cooking so it doesn't get too coloured on one side.  Once it's done remove and set aside.
 
Roasted Butternut

In a dry frying pan, toast the cumin and coriander seeds - moving them about so they don't burn.
Now remove and grind them using a pestle and mortar.

Add the butter to the pan and cook the onion and garlic until nice and soft but not coloured.
Now put the butternut, onion, garlic and stock into a food processor and give it a good whizz until it's nice and smooth.  You can use a stick blender if you wish.

Stir in 2 teaspoons of the toasted and ground spice mix and have a taste.  You might want to add more.  Also add a little salt and black pepper to taste.

If you want a really smooth soup then you can pass it through a sieve, I didn't bother. 

Put the soup into a saucepan and heat until it's pipping hot.  Whilst the soup is heating fry the chorizo in a small glug of oil and serve the soup with the chorizo on top and spoon around some of the lovely orange oil ans scatter a with a few thyme leaves if you fancy.

Serve straight away with nice fresh crusty bread.

Roasted Butternut and Cumin Soup with Crispy Chorizo

9 comments

  1. Oh my goodness. This looks amazing. I bet it was really hearty with the chorizo.

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  2. That bowl of soup is so close and vibrant, I can just go ahead and take a lick!!!

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  3. Such a comforting soup Jan. It seems that a Glug of Oil is up and running. Congratulations!

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  4. Have you got a new camera? Looks my kind of soup!

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  5. Scrumptious. It is a cool day in Melbourne and I would just love a bowl of this for my lunch! I am feasting on the photo!

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  6. Thank you all.
    Beth I do have a new camera :)
    I used to use my phone before (how sad is that) lol

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  7. The title is sexy, the photo is well-taken and the soup sounds mucho-yummy!

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  8. This is a really nice take on butternut squash soup! I love the addition of chorizo.

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  9. i love chorizo even crsioy so your recipe is mine !! cheers from Pierre the french foodie

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Thanks for taking the time to comment - much appreciated.
Cheers
Jan




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