Roasted Butternut Squash and Chorizo Soup

by Jacqueline on October 28, 2013

A warming Autumnal Soup

Roasted Butternut Squash and Chorizo Soup

It’s certainly soup weather. As the clocks go back we say farewell to the lighter evenings and retreat indoors for longer periods avoiding the wind and rain that Autumn brings with it. We say hello to pumpkins and squashes and I stretch a bit of muscle as I wrestle with my butternut squash. I do wish there was an easier way to peel this odd looking vegetable. Do share if you have any good tips! This soup gives a warming spiced flavour of the smoked paprika and the chorizo and is perfect for this time of year. It also colours the soup with a deep tinge of red. This risotto made with butternut squash and sage usually makes an appearance during Autumn but I am keen to explore more butternut squash soups this season. Fiona has a tasty looking option using garlic, ginger, coriander and coconut milk for that extra velvety texture. Sounds good, doesn’t it? I’m especially interested in the fact that you don’t need to peel the squash before roasting – Hooray!

When I make the soup again I’ll put it in the blender. The food processor was closer to hand so I used it this time but it hasn’t given as smooth a consistency as I’d like – more grainy. This recipe has been adapted from Red.

Roasted Butternut Squash and Chorizo Soup

Prep Time: 15 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 15 minutes

Serving Size: Serves 4

A warming soup with a hint of spice for the colder Autumnal evenings.


  • 500g of butternut squash, peeled, deseeded and cut into 2.5cm chunks
  • 3 tsp of olive oil
  • 100g cooking chorizo, de-skinned and cut into 1½cm slices
  • 1 medium onion, chopped
  • 1 large carrot, peeled and chopped
  • 2 cloves of garlic, pressed
  • 1 tsp of cumin
  • 1/2 tsp of smoked paprika
  • 750ml of chicken stock
  • Salt and black pepper to season


  1. Preheat the oven to 180°C. Toss the chunks of squash in two teaspoons of olive oil until well coated and place in a roasting tin. Cook for 25 minutes until soft and just starting to brown around the edges. Put onto one side.
  2. Heat the remaining olive oil in a large saucepan over a medium heat. Add the chorizo and sauté for 7 to 10 minutes until most of the fat is rendered. Remove the chorizo from the pan and place on kitchen paper.
  3. Put the onion in the pan and cook over a gentle heat for 5 to 10 minutes until soft and translucent. Add the carrot and stir, and cover. Cook very gently for 10 to 15 minutes, shaking the pan from time to time, until they are very soft.
  4. Add the garlic and sauté, uncovered, for a minute.
  5. Add the cumin and paprika and stir for a minute until they release their fragrance. Add the squash and stir until well combined.
  6. Pour in the stock and bring to a gentle simmer and cook, covered, for 15 minutes. Cool slightly and purée in a blender.
  7. Return the soup to the pan and stir in the chorizo, adding salt and pepper if needed. Warm through gently and serve.


For a vegetarian option, remove chorizo and replace with vegetable stock

I’m entering this into Four Seasons Food Challenge owned by Louisa over at Eat Your Veg and Anneli over at Delicieux. This month the theme is Roasting.


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{ 22 comments… read them below or add one }

1 Fiona Maclean October 28, 2013 at 9:33 pm

aww thanks for the mention Jacqueline! And as usual your soup looks delicious! Hope it’s keeping you warm in wet, windy London!


2 Jacqueline October 28, 2013 at 10:38 pm

It definitely is keeping me warm Fiona. Thanks for your comment!


3 Camilla October 29, 2013 at 12:16 am

My favourite soup is Butternut Squash and I love the addition of Chorizo, cumin and paprika here, this sounds perfect to warm you up in this squally weather we’re having:-)


4 Jacqueline October 30, 2013 at 7:24 pm

The spices of smoked paprika and cumin do provide that lovely warming flavour


5 laura@howtocookgoodfood October 29, 2013 at 10:59 pm

This is such a lovely soup. The chorizo and the smoked paprika turn this into something so good and they are ingredients I always like to have around. Loads of flavour and they work so well together :)


6 Jacqueline October 30, 2013 at 7:24 pm

Glad we share the same taste Laura :-)


7 Maggie October 30, 2013 at 10:54 am

The soup looks beautiful – unfortunately I would have to leave out the chorizo but love the flavour combination of smoked paprika and butternut squash – would you mind sending your dish over to me….I love your choice of crockery:)


8 Jacqueline October 30, 2013 at 7:25 pm

Thanks Maggie. I got the bigger plate in Zara Home last year. They have some nice piece in there if you get a chance to visit!


9 Caroline Taylor October 30, 2013 at 5:44 pm

Ideal warming slightly spicy soup. Great vibrant colour too.


10 Jacqueline October 30, 2013 at 7:25 pm

Thanks Caroline


11 Angela October 30, 2013 at 7:54 pm

Butternut is my all time favourite vegetable – boiled, roasted, soup, risotto you name it. You don’t mention how you prepare yours but I just slice the top off close to the stalk and then go from top to bottom with a vegetable/potato peeler. Once that’s done it should be really easy to cut into cubes but then that’s maybe why my nickname is Amazon woman :-)


12 Jacqueline October 30, 2013 at 7:58 pm

Ha! Amazon woman indeed – gosh you make it sound so easy Angela. I think maybe I need to get a new peeler as it never seems to be strong enough to peel properly. I end up using a sharp knife and grunting quite a bit :-)


13 rebecca November 4, 2013 at 4:27 pm

wonderful soup I need to use chorizo more


14 Nazima November 5, 2013 at 12:08 am

I love this soup and had similar for dinner today (minus the chorizo). I used a smoked chipotle chilli as dont have a good smoked paprika but I am sure it has a similar effect. Thanks for the inspiration!


15 Louisa Foti November 5, 2013 at 11:58 am

Oh what a lovely soup! Pumpkins and Butternut work so well with the spicy smoky meatiness of a little chorizo. I made a very similar one a few times last year with Pumpkin and Chorizo but would probably have been even tastier with your additions of cumin and smoked paprika. Thanks so much for linking it up to #FourSeasonsFood :)


16 lisaiscooking November 11, 2013 at 3:49 pm

Love the color of this soup! I’d been thinking about how much I like butternut squash but dislike peeling them. I just got a new Y-peeler, and it works so much better on a butternut squash than my old, standard vegetable peeler.


17 Nic November 19, 2013 at 6:47 pm

My favourite soup I think! Although not had with chorizo before, must try it because it looks wonderful.


18 Kalyan November 24, 2013 at 11:15 am

Just mouthwatering…looks easy and delicious!


19 Katharine November 26, 2013 at 7:27 pm

Love this flavour combination, I bet the chorizo works really well with the sweet squash. I actually made butternut and ginger soup last week – I don’t bother peeling it either, just roast it in the oven and then scrape out the flesh when it’s completely soft.


20 Chris December 1, 2013 at 5:03 pm

That soup look wonderful and reminds me I need to have some chorizo soon again. As to peeling squash my potato peeler has to do. It’s okay, but still no fun.


21 Ayesha December 2, 2013 at 4:52 pm

lovely soup! :)


22 Rebecca@thiswomansstyle January 31, 2014 at 3:35 pm

This soup is exactly what I need right now to warm me uP, It looks delicous, and your photography is always on point too! xx


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