Chorizo and Squash Soup


1 butternut squash
2 medium yellow onions
1/4 lb bulk chorizo (or try Upton’s Seitan Chorizo)
3 cups chicken or vegetable stock
Olive Oil


Peel, remove seeds, and dice the squash. Toss with 
just enough olive oil to coat, and season with salt and 
pepper. Spread onto a parchment-lined baking sheet
in a single layer and roast at 350° for 45 minutes, 
stirring once, or until edges of squash chunks begin
to crisp and brown.

While squash is baking, halve and thinly slice the
onions. Place in saucepan over low heat with light 
olive oil, and cook, stirring frequently, until onions are 
caramelized. Remove from saucepan and set aside.

In the same pan, brown chorizo, making sure it is well
broken up. Remove and drain. Add chicken stock and
half of the roasted squash to the pan. Bring to slow
simmer and blend with immersion blender until smooth.
Add remaining squash chunks, chorizo, and caramelized
onions. Simmer for a few minutes, and serve.