Soup season is officially here. Is there a more comforting time of the year? I kinda think not. I tend to eat soup all year round, yes even in the summer I am still slurping on a spoon of some sort but autumn and winter soups are my favourite. They are warming and hearty, sometimes indulgently creamy and always satisfying after a chilly day in the rain or snow. Plus having a big simmering pot of soup atop the stove on a gloomy Sunday afternoon just makes the house feel all that more home like and cozy, wrap that up with a blazing wood fire in the *oven and you have autumn days in a nutshell at my place. On repeat!
*When I said oven I meant wood burning stove, I don't start wood fires in my cooking oven!
Now before I get into the details of this roasted butternut squash soup I am sharing with you today I have a giveaway to tell you about!
I want you to know that this is not an affiliation of any sort, I contacted the ever so sweet Loran of Old World Kitchen to collaborate on this just for you guys. I have been a huge admirer of her family’s impeccable #dreamware for a long time now. You can tell her family’s heart is in their business, the work is gorgeous, no detail is left untouched, each piece has its own charm and you can just smell the heart and dedication they put into hand carving each individual wooden spoon to be cherished in homes all over the world.
They also have a selection of european linens, ceramics, artisan knives, copper and iron pans. And they just started their own delicious smelling candle line! I think they might be taking over the world one wooden spoon at a time.
The giveaway is simple all you have to do is comment on this post below telling me your favourite autumn soup. That’s it! Then your name will go into a draw and the winner will receive one of Old World Kitchen’s long stirring and tasting spoon (pictured in the photos on this post) worth over $150. Either keep it for yourself or maybe save it to give as a Christmas present to that loved one of yours who can’t tear themselves away from the kitchen.
Because Loran and her family truly appreciate their customers they want to give you even more this upcoming holiday season. If you sign up for their newsletter here you will also receive their customer appreciation Christmas present, a $25 dollar gift certificate to use anywhere in their online store.
You don’t need to sign up for the newsletter to enter the giveaway it is just a little extra something her family does over the holidays!
So remember let me know your favourite autumn soup down below and one of these beautiful spoons might just be yours. I will email the randomly chosen winner on Monday November 7th!
Alright so this roasted butternut squash & chorizo soup happens to be one of my favourites to make on these chillier autumn days. It is easy to throw together, a little sweet, a little savoury and a little smoky (from the chorizo). I highly recommend using smoked chorizo and a really good one at that. If you are local to Victoria I buy mine from The Rootcellar, I find their chorizo links have the best smoky flavour. If you didn’t want to use a pork variety you could use turkey, just make sure it is smoked.
Also make sure after you brown the chorizo you take it out of the pot before adding in the roasted veggies to be emulsified. I have almost forgotten a few times and having the solid pieces of chorizo in the blended soup adds a nice texture balance. I also save some chorizo to top each bowl, along with some extra grated parmesan and a few sprinkles of fresh thyme leaves.
I am really excited to hear what your favourite autumn soup is. If you have a link make sure to leave that as well so I can check it out and make it myself!
roasted butternut squash & chorizo soup
1 large butternut squash
2 red peppers
2 white onions
1 head of garlic
½ cup fresh parmesan
2-3 tbsp of fresh thyme
2 links of smoked chorizo
4 cups of chicken broth or water
Salt and pepper to taste
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Peel the onion and chop into quarters, slice the butternut squash and peppers in half and de-seed. Cut the head of garlic at the top just a few mm in to expose the fresh garlic. Place all the veggies and garlic on the lined pan and drizzle everything with olive oil and season with salt and pepper. Bake for 50-60 minutes.
De-stem the thyme, grate the parmesan and cut the chorizo into small chunks. In a large cocotte on medium heat brown the chorizo, once browned take the chorizo out of the pot and place in a small bowl for later.
Leaving the oil from the chorizo in the pot add in the roasted veggies (scooping the roasted butternut squash from its skin and squeezing the roasted garlic from its casing. Add in four cups of water and bring to a slight boil. With a hand emersion blender (or transfer to a standing blender), emulsify the veggies and water until smooth and thick.
Once emulsified add in the chorizo, parmesan and thyme. Season the soup with extra salt and pepper if needed and let this simmer together for 10 minutes. Serve warm with extra parmesan, chorizo and thyme sprigs. You could add a dollop of plain greek yogurt or sour cream as well.