As the crisp autumn air settles in and the mornings grow colder, there’s nothing quite like a warm and comforting bowl of soup. And this butternut squash, red Leicester, and chorizo soup from Belton Farm is the perfect recipe to satisfy your autumn cravings.
This hearty dish is an easy and delicious way to enjoy the flavors of the season. It’s packed with flavor and texture, thanks to the sweet butternut squash, creamy Red Leicester cheese, and savory chorizo. Plus, it’s incredibly easy to make, so you can have a delicious meal on the table in no time.
Here’s what you’ll need:
* One medium butternut squash (cut in half and seeds removed)
* One head garlic
* One tablespoon olive oil
* 450g fresh chorizo (removed from casing wrapper and finely chopped)
* One large onion, diced
* Two stalks celery, chopped
* Two medium carrots, chopped
* One litre chicken stock
* Salt and pepper
* 150g Red Fox, grated
* 150ml double cream
Here’s how to make it:
1. Preheat your oven to 200C. Remove most of the papery skin from the garlic and cut off the tops. Place the squash skin side down on a baking sheet and put the head of garlic, cut side up, in one of the butternut squash halves. Drizzle with olive oil and roast for 30 minutes, or until the squash is tender.
2. While the squash roasts, start on the soup base. Add the chorizo to a medium-sized pot over medium-high heat and cook until crispy, about 15 minutes. Remove the crispy chorizo, leaving the oil in the pot.
3. Add the onion, celery, and carrots to the pot and cook until soft. Transfer the vegetables to your blender.
4. When the squash is cooked, remove it from the oven and let it cool for a few minutes. Once cool enough to touch, scrape the flesh and add it to the blender. Squeeze the roasted garlic cloves out of their skins and add them to the blender as well.
5. Add 500ml of the stock, cream, and Red Fox cheese to the blender and blend on high until smooth.
6. Return the soup to the pot and add just enough stock to reach your desired consistency. Season with salt and pepper to taste, then warm the soup for a few minutes before serving.
7. Ladle the soup into bowls and top with the crispy chorizo. Enjoy!
