The smoky taste of Portuguese chorizo/chouriço is a favorite of mine. We keep it on hand to add to rice dishes, pork stews and soups. This Chorizo Squash Soup falls under the category of seat-of-the-pants cooking. It’s when I step away from a recipe and use my imagination and experience.
Now more than ever we’re eating the freezer. This soup and others like it are great ways to eat what’s on hand. In this soup, the sweet starchiness of butternut squash offsets the salty spice of the sausage. Potatoes and canned chickpeas give the soup body. Fresh spinach stirred in at the end adds eye appeal and a fresh flavor to the soup. Read more about Seat-of-the-Pants Soups, which I’ve written about here.
Kitchen Notebook
We find Gaspar’s Chourico made in North Dartmouth, Massachusetts in our local grocery stores. It comes two links per one-pound package. I prefer the mild version for this soup, but a spicier hot version is also available.
We find Gaspar’s Chourico made in North Dartmouth, Massachusetts in our local grocery stores. It comes two links per one-pound package. I prefer the mild version for this soup, but a spicier hot version is also available.
Ingredients
One 8-ounce chorizo sausage, peeled
1 Tablespoon olive oil
1 large carrot, peeled, medium dice
1 large stalk celery, medium dice
1 large onion, peeled, medium dice
1 pound peeled, seeded and cubed butternut squash, about 1 medium squash
2 large all-purpose potatoes, peeled and cubed
4 large cloves garlic, peeled, sliced
One 15-ounce can cooked chickpeas
2 Tablespoons chopped cilantro
Salt and pepper to taste
2 cups chopped spinach
Directions
- Cut the peeled chorizo into 1/2-inch cubes. Heat a heavy saucepan, about a 3-quart capacity, over medium heat. Add the olive oil and chorizo. Sauté until lightly browned, about 3 – 4 minutes.
- Removed the cooked chorizo and set aside.
- Add the carrot, celery and onion. Cook over medium low heat until soft and lightly browned, 10 minutes.
- Add the cubed squash, potatoes and garlic. Season with salt and pepper. Cover with 2 quarts of cold water.Bring to a boil. Reduce to a simmer and cook until the vegetables are tender, 15 – 18 minutes.
- Return the cooked chorizo to the pot along with the chickpeas and their canning liquid, and the chopped cilantro. Adjust the seasonings. Simmer 10 - 15 minutes to blend the flavors. (You may cool the soup and refrigerate it to serve later if desired.)
- To serve, bring the soup to a simmer and reheat. Add the fresh spinach. Simmer for 5 minutes then serve with toasted bread rubbed with garlic.
