One more recipe from the pumpkin and squash book before it goes back to the library. Had to go with this soup as I cannot resist chorizo. Lovely soup - very filling and tasty. Kids loved it and I am happy when they eat up all their lunch especially if it is packed full of veg like this soup is and plenty of protein too.
450g squash, peeled, deseeded and diced (I used one butternut squash)
5 tbsp olive oil
1-2 pinches dried chilli flakes
1 large onion, diced
2 carrots, diced
2 celery sticks, sliced
180g chorizo (cooking), peeled and diced
1 red chilli, deseeded and finely chopped
2 garlic cloves, thinly sliced
small bunch of flat leaf parsley, stalks and leaves separated, both chopped
1 tsp each crushed cumin and coriander seeds
2tbsp chopped oregano or 1.5tsp dried
1 x 200g tin chopped tomatoes
1 x 400g tin chickpeas
1.2L vegetable stock
freshly squeezed lemon juice to taste
salt and pepper
1. Preheat the oven to 190C, 375F, gas mark 5.
2. Put the squash on a baking tray and toss with 2tbsp of oil. Season with salt and pepper and sprinkle over the chilli flakes.
3. Roast in the preheated oven, stirring once or twice, until tender and browned, about 35-40 minutes.
4. Meanwhile, heat the remaining oil in a large saucepan and add the onion with a pinch of salt. Turn the heat to low, cover and cook gently, stirring occasionally, for 10-15 minutes until tender.
5. Add the carrots, celery and chorizo and cook, uncovered, for a further 5-7 minutes until beginning to brown.
6. Add the fresh chilli, garlic, chopped parsley stalks and crushed spices. Stir-fry for another 4-5 minutes.
7. Add the oregano, tomatoes, chickpeas and stock and bring to the boil.
8. Reduce the heat and simmer gently for 10-12 minutes until the vegetables are tender.
9. Stir in the roasted squash.
10. Liquidise about half the soup to give a coarse puree then return it to the saucepan and reheat.
11. Check the seasoning, adding more salt and/or lemon juice to taste.
12. Finally, stir in the chopped parsley leaves and serve piping hot.