We have been making this for a while, its a family favorite and very easy to make. A great warming soup on a cold evening.
4 -5 Sweet Potatoes
Chicken Stock cubes
100gm Chorizo assorted
1 litre of water
Roasting Tray
Frying pan
Cooking Pot
Large Spoon for stiring
1. Put the butternut squash and sweet potatoes into the same roasting tin and cook at Gas mark 5 or 190°C for about an hour, after 30 mins turn all of them over in the roasting tin so they cook properly. Check it they are cooked, a sharp knife should slide easy into all of them without any problems. If it does not, give them another twenty minutes and try again.
2. Cut the Butternut squash in half to aid the cooling process, be careful its easy to get burnt on the steam that comes out. Wait until its all cooled fully, then scrape out the butternut squash and sweet potatoes into a cooking pot. Leaving the skins behind and the seeds of the butternut squash. I give the skins of both, seeds and left over flesh of both to my chickens.
3. Add a litre of water with chicken stock cubes dissolved in to the pan with the butternut squash and sweet potato. Blend the contents of the pan with a stick blender, make sure its in the mixture other wise it goes everywhere. Add water as required to get the consistency required, I like it quite thick.
4. Slice up your chorizo I am using three different types soreno, hungarian and home made chorizo.
Cook it in a frying pan and then pour all of it into the pan with the soup, stir and leave to cool.
Its worth making it ahead of time as the chorizo flavours seep into the soup making it taste even better.
Serve with some nice home made rolls and eat in front of a nice warm fire.
Ingredients
Butternut squash4 -5 Sweet Potatoes
Chicken Stock cubes
100gm Chorizo assorted
1 litre of water
Equipment
Stick BlenderRoasting Tray
Frying pan
Cooking Pot
Large Spoon for stiring
1. Put the butternut squash and sweet potatoes into the same roasting tin and cook at Gas mark 5 or 190°C for about an hour, after 30 mins turn all of them over in the roasting tin so they cook properly. Check it they are cooked, a sharp knife should slide easy into all of them without any problems. If it does not, give them another twenty minutes and try again.
2. Cut the Butternut squash in half to aid the cooling process, be careful its easy to get burnt on the steam that comes out. Wait until its all cooled fully, then scrape out the butternut squash and sweet potatoes into a cooking pot. Leaving the skins behind and the seeds of the butternut squash. I give the skins of both, seeds and left over flesh of both to my chickens.
3. Add a litre of water with chicken stock cubes dissolved in to the pan with the butternut squash and sweet potato. Blend the contents of the pan with a stick blender, make sure its in the mixture other wise it goes everywhere. Add water as required to get the consistency required, I like it quite thick.
4. Slice up your chorizo I am using three different types soreno, hungarian and home made chorizo.
Cook it in a frying pan and then pour all of it into the pan with the soup, stir and leave to cool.
Its worth making it ahead of time as the chorizo flavours seep into the soup making it taste even better.
Serve with some nice home made rolls and eat in front of a nice warm fire.
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