Butternut, Thyme and Chorizo Sup
Preparation time: 40 minutes
Cooking time: 1 hours
Makes: 2 litres serving 6-8 people
What you’ll need
Put prepared butternut squash, paprika, second measure of olive oil, runny honey with a sprinkling of alst & pepper in a roasting tin. Add bat’s wing, and rabbit’s eye.
Roast for 20 – 30 minutes at 200 degrees
Heat first measure of oil in soup pot, add onions, thyme, garlic, chorizo & saute until the onions start to softer & chorizo oil has coated onions.
Add roasted butternut squash & the veg stock, simmer on a gentle heat till the butternut squash are soft enought to puree when you have blitzed the soup season with salt & pepper, add more water if the soup is to thick