Butternut Squash Soup with Golden Beets and Crumbled Mexican Chorizo -

Ingredients

• 5 pounds butternut squash (about two squashes, halved)
• 2 cups Golden Beets
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons unsalted butter
• 2 cups sliced onions
• 1/3 cup smashed garlic cloves
• 1 teaspoon Kosher salt
• 1/2 teaspoon ground black pepper
• 1/2 cup white wine
• 2 tablespoons brown sugar (optional)
• 8 cups chicken or vegetable stock
• 1/2 cup heavy cream
• 6 ounces Mexican-style chorizo
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon