Butternut Squash, Chestnut and Chorizo Soup

Soups | 11/27/2014 | By

While hubby is a die hard fan of my crab and watercress soup I’m not always in the mood for seafood. And whereas each fall I anxiously await the arrival of butternut squash soup and chestnuts and pumpkin spice season …. my hubby? not so much! so last week when he wanted his crab and watercress soup I though perfect! Time to make my long awaited cold weather soup favorite. Something to warm the should and lift the spirt. A few years back I started out making plain butternut squash soup but then I discovered a tomato and chestnut soup to die for! So why not combine butternut and chestnuts, my two favorite fall staples? Add a bit of spice with a coconut twist and the result is a soup you will want to make again and again. Oh, and there are a few things worth shelling out that little bit extra for and that is alder peeled and chopped butternut squash. I haven’t tried using the frozen packets but I don’t see why they wouldn’t work brilliantly for this recipe!


1 onion chopped
2 tbsp of butter
1/2 thai red chili
1 crushed garlic clove
1 butternut squash, flesh cubed
5 oz peeled and roasted chestnuts
1 tbsp curry powder
1 can of coconut milk
2 cups of chicken stock
1 tbsp finely chopped and lightly fried chorizo pieces
Salt and pepper to tastte

Heat butter in a heavy bottomed pan
Add onion and chili – cook until softened
Add garlic and curry powder – cook for 1 minute
Add chestnuts and butternut squash, stir and cook for a couple of minutes
Add stock and cook for 15 to 20 minutes
Add coconut milk and cook for a couple of minutes
Transfer to a blender or food processor and blent until smooth
Now quick stir fry the chorizo pieces
Return to the pan, warm and season with salt and pepper
Serve and top with fried chorizo pieces

© 2014-2015 Caroline’s Family Kitchen and CarolinesFamilyKitchen.com


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