Butternut squash and pumpkin are two most popular vegetables of autumn. For soups I usually choose butternut as it has ever so slightly more taste. This soup is rich and creamy and even more autumnal with a hint of smoky pimentón.
You can use a bread croutons instead of the chorizo or/and some butter beans placed on the bottom of the plate make this soup a substantial dinner meal.
For the soup:
1 kg butternut squash
2 tbs. olive oil
1 red onion, coarsely chopped
1 celery stalk, chopped
1 carrot, chopped
2 garlic cloves, peeled and crushed
1 bay leaf
1 fresh rosemary sprig
4 fresh sage leaves
1/2 Tbs. pimentón
1 l chicken broth
sea salt and freshly ground pepper
1 tsp fresh chives
For the chorizo:
125 g semicured chorizo sausage, chopped
1.Halve, seed and skin the butternut squash, then cut the flesh into 4-inch (10-cm) chunks. Set aside.
2. In a heavy saucepan over medium heat, warm the olive oil. Add the onion, celery, carrot, garlic, bay leaf, rosemary and sage and gently sauté until the onions are soft and fragrant, 8 to 10 minutes. Stir in the pimentón.
3. Add the butternut squash and stock, season well with salt and pepper, cover and simmer until the squash is soft, about 30 minutes. Let cool slightly.
4. Remove and discard the bay leaf and rosemary sprig. Ladle the soup into a food processor or blender and puree until velvety smooth. Taste and adjust the seasoning.
5. Warm up small frying pan, add the chorizo and fry until it has released some of its fat. reduce the heat and saute the chorizo until it is crisp and dry. Transfer to a bowl.
6. Ladle the soup into bowls and decorate with chorizo and chives.