Butternut Squash Soup with a Latin Twist Recipe - Sunset Magazine
“I love this soup on a cold day and especially with the spicy notes,� says kitchen designer and vintner Caren Rideau.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sunset.com.
Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Skillet
- Wooden spoon
- Ladle
- Stove
- Mixing bowl
- Spoon
Ingredients
- 1 butternut squash, peeled, seeded, and cut into 1-inch chunks
- 1 yellow onion, roughly chopped
- 2 garlic cloves, roughly chopped
- 1 red bell pepper, roughly chopped
- olive oil for cooking
- 3-4 thyme sprigs
- 6 oz Mexican chorizo, casings removed, for garnish
- 2 ½ cups chicken stock
- 1 fresno chile, sliced thin, for garnish
- 1 serrano chile, sliced thin, for garnish
- roasted pepitas or pumpkin seeds, for garnish
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