Butternut, Thyme and Chorizo Sup

Preparation time: 40 minutes

Cooking time: 1 hours

Makes: 2 litres serving 6-8 people

What you’ll need

  • 2 medium onions peeled & roughly chopped
  • 6 sprigs (10g) fresh thyme picked off the stalk
  • 35ml (first measure) olive oil 3 cloves garlic peeled & chopped
  • 1 small red chilli deseeded & roughly chopped
  • 170g chorizo sausage roughly diced
  • 750g butternut squash peeled, deseeded & chopped into equal small chunks 45ml (second measure) olive oil
  • 1tsp ground paprika
  • 25g runny honey
  • Salt & pepper
  • 1800mls litres chicken stock (in you don’t have chicken stock you can cheat with 3 stock cubes dissolved in 1800ml of hot water)

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