Roasted Squash Soup with Chorizo and Vegetables
Need a gluten free, dairy free, and whole 30 soup? Roasted Squash Soup with Chorizo and Vegetables could be an outstanding recipe to try. This recipe makes 4 servings with 259 calories, 5g of protein, and 17g of fat each. For 95 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 1012 people have made this recipe and would make it again. This recipe from The Endless Meal requires garlic, onion, celery sticks, and zucchini. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes roughly 35 minutes. With a spoonacular score of 77%, this dish is good. Chorizo-pockets with roasted vegetables in a red pepper sauce, Couscous With Roasted Butternut Squash, Apple, and Chorizo, and Chorizo & Butternut Squash Lentil Soup are very similar to this recipe.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
Oil as necessary
1 carrot, diced
2 celery sticks, diced
1-2 large chorizo sausages, diced
4 cloves of garlic, finely minced
1 large onion, minced
Salt and pepper to taste
4 cups roasted squash (I used a kaboucha squash but you can use any winter squash you like)
Water or stock to cover squash
1 zucchini, diced
Equipment:
pot
immersion blender
blender
Cooking instruction summary:
In a large pot over medium-high heat add a small splash of oil. Add chorizo sausage and cook stirring occasionally until browed on 2 sides, about 5 minutes. Remove from pot and set aside.Add onions to the same pot, adding more oil if necessary. Cook for 1 minute then add the garlic and cook for another 30 seconds. Add the roasted squash and enough water or stock to cover.Using an immersion blender, thoroughly blend the soup. (If you do not have an immersion blender you can also use a regular blender. Work in batches and make sure the soup is not too hot when you are blending it.)Bring soup to a simmer then add in the remaining vegetables. Cook, stirring occasionally, for about 15 minutes, or until the vegetables are soft but still have a slight crunch. Remove from heat.Season generously with salt and pepper and stir in chorizo.
Step by step:
1. In a large pot over medium-high heat add a small splash of oil.
2. Add chorizo sausage and cook stirring occasionally until browed on 2 sides, about 5 minutes.
3. Remove from pot and set aside.
4. Add onions to the same pot, adding more oil if necessary. Cook for 1 minute then add the garlic and cook for another 30 seconds.
5. Add the roasted squash and enough water or stock to cover.Using an immersion blender, thoroughly blend the soup. (If you do not have an immersion blender you can also use a regular blender. Work in batches and make sure the soup is not too hot when you are blending it.)Bring soup to a simmer then add in the remaining vegetables. Cook, stirring occasionally, for about 15 minutes, or until the vegetables are soft but still have a slight crunch.
6. Remove from heat.Season generously with salt and pepper and stir in chorizo.
Nutrition Information:
covered percent of daily need
