Butternut, Chorizo and Sage Soup

Name: Butternut, Chorizo and Sage Soup
Yield: Serves 4–6
Ingredients: 150 g chorizo, roughly diced; 1600 ml chicken/vegetable stock (or 3 stock cubes in 1600ml hot water); freshly ground black pepper; 4 tablespoons olive oil; 1 small red chilli, deseeded and roughly chopped; 1 teaspoon paprika; 2 tablespoons runny honey; 12 sage leaves; salt; 550 g butternut squash, peeled, deseeded and cut into chunks; 2 medium onions, roughly chopped; 3 garlic cloves, finely chopped

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Mountain Cafe Cookbook

By Kirsten Gilmour

Published 2017

About

An autumnal butt-kicking, tummy-warming, filling soup for the colder months.

If you want to make this veggie friendly or don’t want to use chorizo then some chopped red peppers make a good alternative.
Chorizo quite often has gluten in it – check the ingredients if you’re making this for gluten free people.

Ingredients

Soup

Ingredients

Method