Rough chop a fresh butternut squash. Toss it in olive oil, add plenty of kosher salt, fresh ground pepper, a small pinch of red chili flakes and a healthy pinch of thyme. Roast for an hour at 375degrees or until soft but not dark.
In a stockpot, heat up a couple tablespoons of olive oil. Add one tablespoon cumin seeds and coriander seeds when fragrant. After 30 seconds on medium heat, add one finely chopped onion, and three cloves of garlic. Saute until soft, not browned. Add roasted squash, & 6 cups chicken stock. Simmer for 10 minutes. Puree with an immersion blender or transfer to food processor to puree.
Float a few yummy slices of sauteed chorizo on the top of your liquid gold to add a contrast in taste and texture. You'll be digging for these lovelies.
Serve with gruyere toasts & a light salad (for this evening, chopped romaine with homemade green goddess dressing - a favorite around here).
Props to this blog, A Glug of Oil, for inspiration. It's where I got this soup idea. A way to tackle the butternut squash that's been hanging around my kitchen.
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