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Posts Tagged ‘cooking’

Y’all thought that I had totally forsaken the blog, didn’t you?  Well, we have been cooking new things, but to be honest, I just haven’t felt like taking pictures or writing up the recipes.  It makes me feel bad though, because I look at these nice dinners that we have had, and I feel I didn’t give them the 15 minutes of fame that they deserved. 

Well, we have had some yummy things this weekend, and so I have to take the time while I have it to share them with you.

Butternut and Chorizo soup

The first is Butternut Squash and Chorizo soup.

This past summer, our friend Alba introduced us to chorizo sausage. I was skeptical, because I am not normally a sausage fan. But the chorizo that she made us was more like a more spicy version of keilbasa, and it wasn’t too spicy.  She sent us home with our own package and we tried it in different ways and really enjoyed it.  Our favorite way was sliced into coins, then sauteed until brown and served on a nice slice of italian bread for an appetizer (recipe courtesy Alba).

The CSA program that we were a part of over the summer had left us with a nice butternut squash that I had no idea what to do with and felt bad seeing it look back at me from it’s basket, asking when it would reach it’s destiny.

I got this recipe out of a Rachel Ray cookbook, and I decided instead of using the frozen pureed squash that she called for, I would try my hand at roasting and pureeing my own squash.  It wasn’t hard; I roasted the whole squash at 400 degrees for about 30 minutes.  Once it had cooled, I cut the squash in half and scooped out the seeds, then peeled off the skin (it was sort of like peeling the skin off of a roasted pepper).  I cubed the flesh of the squash, tossed it in my food processor and chopped the heck out of it with some salt and pepper.  I drizzled some non-fat creamer through the lid to help everything get moving.  Wha-la. 

Okay now the recipe:

  • 1/2 lb of chorizo sausage  (see pictures below)
  • 1 large yellow onion, diced
  • 3 cloves garlic,  minced
  • 1 tbsp chili powder (I think this was too much)
  • 1 1/2 tsp ground cumin
  • puree of butternut squash
  • 1 quart chicken stock

Remove the Sausage from the casing and either chop or crumble into small pieces.  Brown the sausage in a large soup pan, then add onion, garlic, cumin and chili . ***note:  I would taste the chorizo first and see if you think it is spicy enough as it is before you add the chili***

After the onion is softened, add the squash and chicken stock until you reach the desired consistency.  Let simmer for 15 minutes.   Add salt and pepper to taste.   Garnish with a little bit of sour cream if you like.

My notes:

 The chorizo I should not have used

The chorizo sausage that Alba shared with us was not available at my store, so I bought what I could. This brand was more like an italian sausage than kielbasa, to my dismay.  Not to mention it was pretty spicy.

The soup was still good, something different than the norm.  Next time I would try a different brand of sausage, and not add as much chili, maybe none at all.  Oh, and I would use the frozen squash, it would truly make for a 30 minute meal.  We had this with a good grilled cheese sandwhich.

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