Roasted Butternut and Chorizo Soup

Ingredients

1 pound of butternut squash peeled de seeded and cut into 1 inch cubes
3 tsp extra virgin olive oil
4 ounces chorizo
1 medium onion, chopped
1 large onion, peeled and chopped
2 cloves garlic, pressed
1 tsp cumin
1/2 tsp smoked paprika
3 cups chicken stock
salt & pepper to taste

Directions

Preheat oven to 350

Toss the pieces of butternut squash, carrot, and onion in 1 tablespoon of olive oil and spread out on a foil lined baking sheet. Roast for about 25 minutes or until just starting to turn brown around edges.

Add the remaining 1 tablespoon of olive oil to a large soup pot, and cook the chorizo for about 5 minutes or until done.

Add the garlic and saute for a minute or two.

Add the cumin and smoked paprika and stir for a minute until they release their fragrance.

Add the roasted vegetables and stir until well combined.

Pour in the chicken stock and bring to a gentle simmer. Cook covered for 15 minutes.

Turn off heat and cool slightly, then puree in a blender, or use an immersion blender.

Add salt and pepper to taste. Serve while warm.