Winter Squash and Chorizo Soup with Cornbread

This soup is my own original recipe, one which I share frequently with friends. Any winter squash will do in this recipe. It is one of my favorite soups. The cornbread is burnt in the picture, so I’ll use this as a reminder: all ovens are different, so check what you are baking and use your best judgement. Also, you really need to use a cast iron skillet to get the cornbread crust right. A recipe for home-made beef chorizo will follow soon, but any type, even “soyrizo” will work well.

Winter Squash, Chickpea, and Chorizo Soup (serves 6-8):

  • 5 lb pumpkin, acorn, or other winter squash
  • 8 roasted garlic cloves
  • 4 chiles chipotles en adobo
  • 1 cup cream
  • 6 cups water
  • 1 tbsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 cup dark brown sugar
  • black pepper to taste
  • 1/4 cup chopped cilantro
  • 2 cups cooked chickpeas
  • 1/2 lb crumbled and fried chorizo

Slice the squash in half, oil a baking sheet, and roast at 400 degrees until tender, something like 45 minutes. Blend the squash flesh with garlic cloves and chipotle. Mix with the water, cream, salt, cinnamon, brown sugar, black pepper, and cilantro. Stir well and add chickpeas and chorizo. Simmer until the flavors are well blended, about 20 minutes.

Cornbread:

  • 1 3/4 cup yellow cornmeal
  • 3 tbsp baking powder
  • 1 tsp salt
  • about 1 cup buttermilk
  • 2 eggs
  • about 2 tbsp oil

Mix all ingredients except oil, adding enough buttermilk to make a medium batter. Heat the oven to 425 degrees. Heat the oil in a cast iron skillet on the stove until quite hot. Pour the batter into the skillet, and place in the oven. Cook for 22-25 minutes, or until cooked and lightly browned on the underside.

 

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About tandooritaco

This is a blog about food.
This entry was posted in american, legumes, mexican, soup. Bookmark the permalink.

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