Soup is one of my staples in the winter months but as much as I enjoy it, I’m often apprehensive to serve it as a starter. However, after having soup at a restaurant earlier this month I was inspired to try it out.
Ingredients (Serves 4)
- 1 large butternut squash
- 4 carrots
- 1 litre chicken stock (homemade preferable!)
- 1 fresh chilli, sliced
- 1 handful fresh coriander, chopped
- Seasoning
- Packet of diced chorizo
- Small French baguette
- 1 handful grated cheddar cheese
Recipe
Dice the butternut squash and carrots, and fry off in olive oil and fresh coriander.
Add a litre of chicken stock, seasoning and fresh chilli and let this boil for about 20 minutes.
Turn the heat off and let the mixture cool
Once cooled, transfer the liquid and butternut squash into a blender. Blend until it’s the right consistency (a little bit chunky is always good!)
I made my soup in the morning, so after this step – I had to reheat on the hob.
About 10 minutes before you’re ready to serve, fry chorizo in olive oil for about 5 minutes.
Slice you’re bread into medium-thickness pieces, then add the chorizo and cheese on top.
Grill them for 2-3 minutes and then it’s time to serve up.
Fill soup bowl and add two croutons on top of the soup, with some fresh coriander.
This is a definitely a soup you’ll be proud to serve as a stater.
Enjoy!
Domestic Food Goddess 