Butternut Squash, Chorizo Soup

It seems as though DC survived Sandy with minor scratches and bruises. Aside from an occasional flickering light, Sandy left my family with nothing but two days of down time and enough food in our fridge to feed my block. God forbid we go hungry. That may have been the only precaution we took when alerted of this treacherous “perfect storm.” 

Whether it was the striking drop in temperature, the perpetual rainfall, or the fact that we were all in the house together, I was craving comfort food. I am, for this reason, posting a soup recipe. This is not just any soup; it's the perfect fall soup. The butternut squash gives it that hearty autumn savor. The spicy chorizo compliments the sweet flavor of the squash, while the cannellini beans thicken the broth and pull the soup together. This meal will not only make your house smell great, but it is one of those magical dishes that tastes even better the following day.

*Note: my heart goes out to everyone NY and NJ and the devastating lives lost.

-2 tablespoons of olive oil

-2 medium onions, chopped

-2 garlic cloves, minced

-1.5 pounds of butternut squash, pealed, cut into ¼ inch cubes

-About 25 ounces (1 1/2 cans) of cannellini beans, drained and rinsed 

-1 9-ounce bag of fresh spinach cut into ¼-inch-thick slices

-1 10once Spanish chorizo

-1/2 teaspoon of oregano

-1/4 teaspoon of paprika

-5 cups of chicken broth

-1 cup of water

Salt and pepper

If you want a spicy soup add pepper flakes

Pour olive oil into pot and heat to medium/ medium high. Add chorizo and cook until brown. Move sausage to a paper towel to allow it to drain.

Put onion into pot and cook at medium heat until onions begin to look transparent. Add garlic and butternut squash and cook for about ten minutes.

Add chicken broth and water and bring to a boil. Reduce heat to medium low and cover for about 20 minutes or once squash is soft.

Strain soup over a bowl as to separate liquid from solid. Set half of the squash aside Transfer the remaining squash and onion mixture into a blender or food processor and blend until smooth.

Return broth to pot and add blended mixture. Add paprika and oregano. Add beans and cook for about 20 minutes. Add the rest of the squash, the chorizo and the spinach and cook on low for about ten more minutes. Add salt and pepper to taste. Be careful with the salt because the chorizo is very salty.