Butternut squash and spicy chorizo soup

Butternut squash is in season right now and I love to make some heart-warming soup, especially now the weather has turned a tad cooler.

I realise that some of my recipes aren’t so ‘no fuss’ anymore so I’m looking at either putting a time / effort rating on the recipes as this one certainly isn’t a throw in the pan and hope for the best type meal. Or maybe add some cheats and time saving hacks to be had to make it no-fuss.

So bear with me while I found some middle ground!


1 Butternut squash (time saving hack – you can get ready chopped frozen butternut squash in some supermarkets)

Pinch of sea salt

Sprinkle of chilli flakes

Rapeseed oil

Chicken stock 100ml

Chorizo (time saving hack – I often use frozen mini pieces of chorizo found in the frozen section of the supermarket)

Chopped garlic

Double cream 100ml

Pumpkin seeds


Chop and peel 1 butternut squash into small pieces

Spread onto a baking tray and sprinkle some sea salt, rapeseed oil and chilli flakes

Roast in the oven for 30 minutes until crispy

Place roasted squash and all the crispy burnt bits into a pan.

Add some chopped garlic and chorizo

Pour in chicken stock and allow mixture to bubble.

Add in the cream and stir.

Allow all ingredients to combine and then allow to cool slightly

Get a stick blender and use to make the mixture into a soup like consistency.

Garnish with some pumpkin seeds and enjoy with bread or crackers

Alternatively place in a sealed container to enjoy in the coming days or freeze

Published by millyfyfe

Food and Farming ambassador. Marketing, Events, PR and Fundraising specialist. Council for Awards for the Royal Agricultural Societies English Panel secretary. Friend.

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