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.
1 Butternut Squash
1 Tin of Chickpeas
½ Chilli (optional)
500ml of Chicken / Vegetable Stock
100g Chorizo Sausage
- Preheat the oven to 180C / Gas Mark 5
- 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.
- 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.
- Add the Stock and the chickpeas and allow to simmer for a further 10 minutes.
- Once the butternut squash is cooked cut it into chunks.
- Add the butternut squash to the stock and chickpeas and simmer for 5 more minutes. Then turn off and allow to cool a little.
- 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.
- Now blend the chickpeas, stock and squash, season if necessary and add a good squeeze of lemon.
- 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.