1 butternut squash
2 cloves garlic, peeled and thinly sliced
2 shallots, peeled and finely sliced
1L vegetable stock
150g dry cured chorizo
1 tbsp runny honey
1 tbsp olive oil
Creme fraiche, to serve
Crusty bread, to serve
- Preheat the oven to 180˚C.
- Take the butternut squash and carefully slice into quarters lengthways and remove any seeds. Then slice each quarter into small strips. The cut doesn’t need to be precise, but try to keep the pieces no larger than a small matchbox, in order that they cook quickly in the oven.
- Place the butternut squash in a roasting tray. Drizzle with the olive oil and roast in the oven for 35 minutes.
- In a frying pan, warm the butter over a low heat and then gently fry the garlic and shallots until they are translucent.
- Take the piece of dried chorizo and cut into slices about 0.5cm wide. Use a pastry brush to coat the chorizo pieces in the honey, and place in the oven on a small roasting tray. They need only roast for 10 minutes (since the chorizo is dry cured) or until you notice a lovely brown crispness has developed.
- When the butternut squash has finished roasting, carefully remove from the oven and place in a blender along with the sautéed onions and garlic. Blitz until smooth, gradually adding a bit of the vegetable stock at a time until you have the desired consistency.
Serve the soup in shallow bowls with a swirl of crème fraiche and topped with the honey glazed chorizo pieces. A portion of wholemeal or gluten free crusty bread would make this a well-balanced meal.
Cooking for one can be expensive and laborious. This recipe makes two portions, but it’s quick and easy to double the recipe up, which means you can freeze any extra portions, providing a healthy and balanced ready meal for another day. Just remember to defrost your meal in the fridge for at least 12 hours and we suggest that you bake the chorizo on the day you plan to eat it.