A savory butternut squash soup with chorizo sausage and spices like cumin and chili powder is a perfect recipe for effortless autumnal vibes. It features the inherent sweetness of butternut squash, making it an easy and elegant fall entertaining dish that can be made at home.
Butternut Squash Soup Is Great
A serving of crusty bread and a green salad can complement a butternut squash soup with chorizo as a light entree. It can also be served as a fantastic appetizer in smaller portions. This version is for a multicooker and a speedy and flavorful twist on the classic recipe. It delivers a delightful blend of textures and flavors with toppings that enhance the dish’s beauty and taste.
Ingredients
- 1 tablespoon olive oil
- 1 cup yellow onion (chopped)
- 1 ½ teaspoons kosher salt, divided
- 4 ounces fresh Mexican chorizo
- 1 garlic clove, finely chopped
- ½ teaspoon chili powder
- ½ teaspoon black pepper
- 1 teaspoon ground cumin
- 1 (3 lb.) butternut squash, seeded, peeled, and cut into 3/4-in. cubes (about 8 cups)
- 6 tablespoons roasted pumpkin seed kernels (salted)
- 6 tablespoons sour cream
- 4 cups chicken stock
Preparations
The butternut squash soup should be made with chorizo. Cook the chorizo, stirring often, until browned and crispy, for about six minutes. Transfer the chorizo to a plate using a slotted spoon, reserving drippings in the multicooker.
In the multicooker, add olive oil to the drippings and heat it until it shimmers for approximately one minute. After that, include the onion and 1/2 teaspoon of salt and cook it while occasionally stirring until the onion turns translucent, usually after about five minutes. Next, add garlic, cumin, chili powder, and pepper, and continue cooking while constantly stirring until it becomes fragrant, which typically takes around 1 minute.
Cooking the Soup
After preparing the onion and spices mixture, add the butternut squash and chicken stock to the multicooker. Close the lid and turn it to the manual setting with “high-pressure,” ensuring that the steaming valve is closed. Set the timer to eight minutes, which will take about 10 minutes to come up to pressure.
Once the timer goes off, carefully open the steaming valve and allow the steam to fully escape, which usually takes approximately three minutes. Then, turn off the multicooker.
Add the remaining one teaspoon of salt to the butternut squash mixture. Then, use an immersion blender to process the mixture until it becomes smooth. Afterward, divide the soup evenly among six bowls, and top each bowl with sour cream, pepitas, and crumbled chorizo.