Butternut Squash Soup with Golden Beets and Crumbled Mexican Chorizo -
This butternut squash soup has a complexity of flavors with golden beets, white wine, cream and crumbled chorizo.
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Cooking tools:
- Blender
- Fine-mesh sieve
- Peeler
- Oven
- Baking sheet
- Stove
- Stockpot
- Skillet
- Wooden spoon
- Chef's knife
- Cutting board
- Spoon
- Measuring cup
- Measuring spoon
- Paper towel
- Kitchen towel
- Serving bowl
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
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