Hob to Web: Butternut Squash and Chorizo Soup

Kicking off from Hob to Web, Raw and Rustic. Warming soup to gather the troops around.

Emergency Squash Soup Ingredients

From Hob to Web: armed with a camera phone, raw and rustic, my cooking as it comes. In essence, I'm trying to speed up the process of sharing. I take pictures as I go and they can sit there for weeks, months and then I forget what I did! So raw and embracing the learning-as-I-go mentality here comes this weeks soup recipe.

Like most of my cooking these days I don’t have a set number of portions in mind, it’s about taste, using the ingredients in balance. Leftovers are a blessing, another meal without too much effort.

This week’s soup recipe was needed to get something on the table for lunch without too much effort, with hopefully some leftovers for a few mid-week portions. A weekend flipped on its head as my Father-in-law passed away. We returned earlier than expected from a weekend away with friends. Both boys were now home, causing a required unplanned Sunday lunch.

Languishing in the bottom of the fridge, were a small squash, a couple of onions, a chilli, and a piece of Chorizo. Add to this a couple of tins from the store cupboard and we have something worthy of the A-team welding music to play in the background.

• Chorizo a small piece (6”)

• Onions - 2

• Chilli

• Garlic Cloves - 2

• Squash

• Curry Powder

• Tin of tomatoes, chopped or whole

• Tin of Coconut Milk

• Chicken stock cube

1. Chop the chorizo down the middle length wise and then length wise again. Then chop into gravel sized pieces. In a large stock pot gently fry to the release the fat and give a bit of colour.

   

   

2. Meanwhile peel and dice the onions, along with the the chilli (removing the seeds and the stalk)

3. Remove half the chorizo for garnish later if you are so inclined. The rest in the pan will get blitzed later. Add the onions and chilli to the pan, coating with the oil, cooking for 5 mins or so on a gentle heat.

4. Meanwhile, peel the garlic cloves and crush/dice.

5. Peel the squash, chopping it in half and removing the seeds, then chop into bite sized chunks.

   

   

6. Add the garlic and stir through, then add the squash

   

7. Depending on your spice tolerance, add a teaspoon or two. I used a tablespoon which combined with a chilli and spicy sausage, it ultimately gives the soup a kick!

8. Add the tomatoes and the coconut milk, the stock cube.

9. Swill the tins with a little water and also add to the pan

   

   

10. Bring to a gentle simmer, cover with a lid and gently cook for twenty minutes or so until the squash is soft.

    

11. Using a stick blender, or a masher if you prefer a chunkier texter. Blend the soup to the required consistency.

    

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1. As a side note, this gave about 6 portions. If the squash was large, you’d get away with adding a little more water.

2. Don’t miss more of my meanderings in the kitchen:

3. A-Team music…the montage music for building everything and anything