Azteca Squash Soup with Chorizo
I think my pie hangover is just about gone. I’m not sure what I was thinking making 11 pies.
(Yeah, I really did. See right here.)
I really love to bake, but I don’t do it often, so when I have an excuse my eyes tend to be bigger than my stomach and my pent-up baking excitement explodes into a burst of butter, sugar, and flour. Thus, making 11 pies for 13 people at Thanksgiving. I did make them all gluten-free, though. Partly because I wanted a challenge. And partly because I knew I was going to eat a ton of pie and I’m picky about my wheat consumption these days.
In my defense, I wanted plenty of leftovers for a Gilmore Girls marathon on Friday with some friends. Speaking of… thoughts about those new episodes? Drop a comment down there because I’d love to hear your take on it. (Spoilers welcome… just be careful when you scroll if you haven’t seen them yet.) Overall I really liked the new ones and it was like seeing old friends again, and I feel like I understood what the writers were trying to do with the ending, but.
But. But. Lots of buts and a couple things I REALLY didn’t like. Sigh.
I didn’t plan on talking your ear off about Gilmore Girls. (I could totally do that, btw.) I do have a recipe for you!
Right now I’m cleaning up my archives in an attempt to align all my recipes with the paleo/gluten-free focus of my blog. Some recipes I just took out. Some I really loved and plan on paleo-izing or at least reworking them to make them gluten-free. One is the Azteca Squash Soup I posted several years ago.
It’s a perfectly light autumn soup with a tex-mex spin. The original recipe had corn and beans and a dollop of sour cream. I tweaked it and added sauteed chorizo, toasted squash seeds, and a drizzle of spiced oil (from sauteeing the chrizo). Dare I say this new version is even better?
- 1 2 1/2 - 3 pound butternut squash
- 6 Tablespoons avocado oil, divided
- 1 medium onion, peeled and diced
- 3 celery stalks, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 6 cups chicken stock
- 1 1/2 teaspoon sea salt
- 10-12 ounces fully-cooked chorizo, diced
- 1 lime
- Chopped fresh cilantro, for serving
- Preheat the oven to 425 degrees F.
- Cut the squash in half lengthwise and scoop out the insides, reserving the seeds -- if you'd like to toast them and use them for garnish.
- Drizzle the inside of the squash halves with 1 Tablespoon of avocado oil. Lay them cut-side down on a baking sheet. Roast for 35-45 minutes until a paring knife easily pierces the squash. Let it cool until you're able to handle it, then scoop out the insides. Discard the skins and set the squash aside.
- Meanwhile, prep the vegetables.
- Heat 1 Tablespoon of avocado oil in a large pot over medium high heat. Add the diced onion, celery, and bell pepper. Cook, stirring occasionally, for 4-5 minutes until the onion begins to turn translucent.
- Add the garlic, cumin, and thyme to the pot. Cook for another minutes.
- Add the cooked butternut squash, chicken stock, and 1 1/2 teaspoon of sea salt to the pot. Bring to a low boil, and let it simmer for 15 minutes.
- Blend the soup with an immersion blender until smooth (or use a blender if you need to). Stir in the juice from half the lime. Taste, and add more lime juice or salt if necessary.
- Bring the remaining 4 Tablespoons of avocado oil to medium heat in a large sauce pan. Add the chorizo and pan fry for a few minutes it until heated through and slightly browned in spots. Remove the chorizo with a slotted spoon. Add the reserved squash seeds to the pan and cook them for 3-4 minutes until they're golden brown; remove them with a slotted spoon. Transfer the spiced oil to a small dish for serving.
- Serve the soup with a couple spoonfuls of cooked chorizo, a drizzle of spiced oil, and a sprinkle of toasted squash seeds and fresh cilantro.