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Butternut squash & chorizo soup

Butternut squash & chorizo soup


Perfect for autumn’s shorter nights, this creamy soup makes a hearty starter or satisfying main. Try toasting the squash seeds as a crunchy topping!

  • Feeds 4 Feeds 4
  • Ready in 50 minutes

Each serving contains

  • Energy
    1738kj 417kcal
  • Fat
    High 37%
  • Saturates
    High 32%
  • Sugar
    Low 23%
  • Salt
    High 46%

% of adult’s reference intake | Carbohydrates per serving : 32g

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  • 1 butternut squash, peeled and chopped into cubes, seeds reserved
  • 3 tbsp Co-op Irresistible cold pressed rapeseed oil
  • 1 tbsp chopped fresh rosemary, plus extra to garnish
  • 1 tbsp chopped fresh thyme, plus extra to garnish
  • 1 large onion, roughly chopped
  • 2 large Co-op British carrots, roughly chopped
  • 1 celery stick, roughly chopped
  • 1 red pepper, roughly chopped
  • 3 large garlic cloves, crushed
  • 1 litre vegetable stock, made with 2 stock cubes
  • 150g Co-op Irresistable chorizo sausage, skin removed, cut into 2cm slices


  1. Preheat the oven to 180°C/fan 160°C/gas 4
  2. Toss the squash with 2 tbsp of the rapeseed oil
  3. Spread out on a large baking tray and roast for 20 mins
  4. Add the herbs, gently toss again and roast for a further 15 mins, until the squash is soft
  5. Meanwhile, add the remaining 1 tbsp rapeseed oil to a large pan and warm over a medium heat
  6. Fry the onion, carrot and celery for 3-4 mins, until they start to soften
  7. Add the pepper, cook for another minute, stir in the garlic and cook for 1 minute more
  8. Pour in the stock and simmer for 2-3 mins, then add the roasted squash and take off the heat
  9. While the stock is simmering, fry the chorizo in a small pan for 5 mins until crisp
  10. Blend the stock until smooth, return to the pan and warm over a low heat for 2-3 mins
  11. For the topping, lightly toast the squash seeds and remaining herbs for 1-2 mins
  12. Serve the soup in bowls topped with the chorizo (plus any oil from the pan), the toasted seeds and herbs

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