One Week – Autumn 12 – Soup

Having disclosed my often melancholy mood at this time of year it won’t surprise you that I look for comfort and soothing to ease my pain, dramatic I know.  Food can provide the warmth I require to lift my spirits and soup can console like no other dish. Plus the lovely Tea, Cake and My Boy put soup in my head on Tuesday with her evocative description of Autumn and there it has remained, lodged. The only way to move beyond is to make soup and that is exactly what I did yesterday.

I’ve devised a soup that I think is Autumnal, I’ve not taken a recipe from anywhere, it’s a combination of a couple of favourites, however I’m no Heston Blumenthal so I’m sure it’s not going to win prizes on Master Chef for originality. All I can say  is that creating this bowl of food brought me lots of happiness and each mouthful brought me closer to a restored me.

Butternut Squash, Chickpea and Chorizo Soup.

INGREDIENTS

1 Butternut Squash
Ground Cumin
Chilli Flakes
Olive Oil
1 Onion
1 Tin of Chickpeas
½ Chilli (optional)
500ml of Chicken / Vegetable Stock
100g Chorizo Sausage
1 Lemon

  1. Preheat the oven to 180C / Gas Mark 5
  1. Slice the Butternut Squash into 6 or 8 long sections and place in a roasting tin. Season with the ground cumin, chilli flakes, salt and pepper, drizzle with olive oil and place in the oven for approx 40 minutes or until the flesh and skin are soft and cooked through.
  1. In the meantime, slice the onion and sweat over a low heat for 10 minute, if you are adding the fresh chilli add that now (I just chopped the end bit in, no seeds, more for a bit of colour than warmth) and cook through for another 2 minutes.
  1. Add the Stock and the chickpeas and allow to simmer for a further 10 minutes.
  1. Once the butternut squash is cooked cut it into chunks.
  1. Add the butternut squash to the stock and chickpeas and simmer for 5 more minutes. Then turn off and allow to cool a little.
  1. Slice the chorizo into smallish chunks and fry in a little olive oil. Once cooked and slightly crispy take off the heat and put to one side.
  1. Now blend the chickpeas, stock and squash, season if necessary and add a good squeeze of lemon.
  1. Pour the soup into a bowl and top with the crispy pieces of chorizo, I drizzled a little bit of the oil from the pan over too.

Heat- I add the chilli flakes and hint of fresh chilli because the chorizo we have in the fridge is mild so the kids can eat it too. There is some really spicy ones out there so you might want hold all the chilli seasoning if you pick a hot one.

Vegetarian Option – Obviously without the chorizo but maybe season the butternut squash with a little paprika  as well,before roasting, just to add a hint of smokiness.

Once again I’m linking up with the lovely Older Mum in a muddle blog. #OneWeek in Autumn.

one week

14 Comments

  1. Older Mum (@Older_Mum) November 15, 2012 / 10:59 am

    That sounds D.E.L.I.C.I.O.U.S. Real hale and hearty Autumn fare. All three key ingredients I love – the chorizo will give it a lovely kick!

    • thepuffindiaries November 15, 2012 / 12:42 pm

      I’m so please there is more left for todays lunch.

  2. Bibsey Mama (@BibseyMama) November 15, 2012 / 11:53 am

    Oh yes! Now this is a recipe for ‘pinning’. I can’t think of a soup more suitable for us here in autumnal Andalucía! Will report back.

    • thepuffindiaries November 15, 2012 / 12:41 pm

      Please do, just realised when looking at my pan this morning it may require a touch more stock or water to thin it slightly, is very creamy and thick..in a good way.

  3. Sarah james (@apartyofseven) November 15, 2012 / 2:41 pm

    lovely, have made something similar in the past but not with chickpeas. will try this one for sure x

    • thepuffindiaries November 15, 2012 / 3:57 pm

      I love the earthy taste that chickpeas gives to a soup instead of potatoes as a base. x

  4. fabfortymum November 16, 2012 / 12:36 am

    Well that just sounds wonderful. I love soup and I really love the sound of this, Butternut Squash, Chorizo and Chilli, what’s not to love. I think I might just have to have a go at this over the weekend :)

  5. Kate on Thin Ice November 17, 2012 / 3:39 pm

    Lovely and soup is so very comforting at this time of year. I love how you give variations too.

    • thepuffindiaries November 17, 2012 / 7:10 pm

      Thanks Kate, it is a comfort to make and eat. I think I shall do more soup making this week.

  6. fabfortymum November 23, 2012 / 11:25 pm

    I made your soup and it is gorgeous, even my hubby who isn’t a soup lover thought it was pretty good – that’s a big compliment from him as he rarely eats soup. This will become a winter regular in my house now x

    • thepuffindiaries November 23, 2012 / 11:28 pm

      That is so great to hear. I’m not a recipe writer and you suddenly worry when you put something out there that it wont work for others. I really appreciate you letting me know it was a success. Phew.

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