October 11, 2022
Butternut Squash & Soy Chorizo Soup
This butternut squash and soy chorizo soup is the perfect recipe to ring in squash season! Roasted butternut squash, roasted garlic, and veggies are blended into a rich and silky soup, with just the right amount of sweetness and spice! Top it off with soyrizo bits, creamy vegan feta, and crispy pumpkin seeds for a cozy bowl that will leave you coming back for seconds! And thirds!
butternut squash & soy chorizo soup recipe
We are well into my Soup Season Series, and this Butternut Squash & Soy Chorizo Soup might be my favorite so far! The combination of nutty and earthy squash mixed with Mexican-inspired ingredients like ancho chili powder, chipotle chilis, and soy chorizo are truly a match made in heaven. It’s silky and rich and sweet and salty with just a touch of heat. Seriously, this cozy bowl is an explosion of flavors in your mouth!
Grab a drink and let’s get to cooking the best Butternut Squash & Soy Chorizo Soup!
what goes in butternut squash and soy chorizo soup
If you’ve got a well stocked pantry and fridge, then you most likely have many of the ingredients to make this soup! Here’s what you need:
- Butternut squash: I’m lazy and buy ready-to-cook butternut squash, but feel free to use fresh or frozen! You can also use a different varietal of squash such as acorn, kabocha, or pumpkin!
- Roasted veggies & aromatics: in addition to the squash, we’re also roasting up some carrots, onion, and an entire head of garlic!
- Seasonings: it’s all about layering those flavors … and this soup has got ’em all! We’re seasoning our roasted veggies with smoked paprika, ancho chili powder, salt and pepper! And to the soup blend, we’re adding rehydrated chipotle chilis and some maple syrup.
- Vegetable broth
- Coconut milk
- Soy chorizo
- Vegan feta cheese
- Toasted pumpkin seeds
- Fresh chopped cilantro
how to make it
This Butternut Squash & Sot Chorizo Soup is super easy to prepare! All you have to do is roast, blend, simmer, sauté, and enjoy! Here’s how to make it step-by-step:
1. roast the squash and veggies:
Preheat the oven to 400°F. Toss and season the butternut squash, carrots, and onion with some oil, smoked paprika, ancho chili powder, salt, and pepper. Transfer to a prepared baking tray and arrange in an even layer. Drizzle the garlic some oil and sprinkle it with a pinch of salt and pepper. Wrap it in foil and place it on the baking tray along with the squash and veggies, and bake until the squash is fork tender.
2. blend it up:
Once the squash and veggies are cool enough to handle, place them into a high-powered blender with 1 cup of broth, the roasted garlic, chipotles, and some maple syrup. Pulse until smooth.
3. simmer:
Transfer the soup to a soup pot or Dutch oven over medium heat. Stir in the remaining broth and coconut milk and simmer, stirring often, for 10 to 15 minutes.
4. saute:
While the soup is simmering, cook the soy chorizo in a pan according to package directions – I like to cook it 2 to 3 minutes longer so it’s a bit crispier! Transfer to a paper-towel lined plate and set aside.
5. serve, garnish, and enjoy!
Ladle the soup into bowls and garnish with a 1 to 2 tablespoons of the soy chorizo, vegan feta, toasted pumpkin seeds and cilantro, and enjoy!
soups, stews and more soups to try!
tools you need
- Sharp knife and cutting board
- Large baking sheet
- Silicone baking mat
- High-powered blender
- Heavy bottomed soup pot or large Dutch Oven
- Nonstick saute pan
- Soup ladle
soup season, baby!!!
I hope you love this vegan Butternut Squash & Soy Chorizo Soup as much as I do! If you try this dish and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes!
Til next time, friends!
XO!
- • 1 ½ pounds butternut squash, peeled and roughly chopped
- • 3 large carrots, peeled and roughly chopped
- • 1 large white onion, roughly chopped
- • 3 teaspoons oil, divided
- • 2 teaspoons smoked paprika
- • 1 teaspoon ancho chili powder
- • 1 teaspoon kosher salt, plus more to taste
- • 1 teaspoon fresh cracked black pepper, plus more to taste
- • 1 whole head fresh garlic
- • 3 cups vegetable broth, divided
- • 1 chipotle chili, dried or in adobo sauce, optional
- • 2 tablespoons maple syrup
- • 1 (14-ounce) can full fat coconut milk
- • 6 ounces soy chorizo
- • Vegan feta cheese, for garnish
- • Toasted pumpkin seeds, for garnish
- • Fresh chopped cilantro, for garnish
- Preheat the oven to 400°F
- Place the butternut squash, carrots, and onion in a large bowl and toss with 2 teaspoons of the oil. Sprinkle with the smoked paprika, ancho chili powder, salt, and pepper, tossing to combine. Transfer to a prepared baking tray and arrange in an even layer.
- Next, peel and discard the papery layers of the garlic bulb, making sure to leave the skins of the cloves intact. Using a sharp knife, cut off about ¼-inch of the top of the bulb, exposing the top of the cloves. Drizzle the garlic with the remaining teaspoon of oil and sprinkle it with a pinch of salt and pepper. Wrap it in foil and place it on the baking tray along with the squash and veggies, and bake for 20 to 30 minutes, until the squash is fork tender and slightly crisp around the edges. Remove from the heat and let cool for 10 minutes.
- Meanwhile, if you're using a dried chipotle, soak it in boiling hot water for 10 minutes to rehydrate. Drain and set aside.
- Once the squash and veggies are cool enough to handle, place them into a high-powered blender. Using your hands, squeeze the bottom of the bulb of garlic to push the cloves out of its paper and place the cloves into the blender as well. Pour in 1 cup of the broth, the chipotles, and the maple syrup and pulse until smooth.
- Transfer the soup to a soup pot or Dutch oven over medium heat. Stir in the remaining broth and coconut milk and simmer, stirring often, for 10 to 15 minutes. Taste and adjust seasonings if necessary.
- While the soup is simmering, cook the soy chorizo in a pan according to package directions – I like to cook it 2 to 3 minutes longer so it’s a bit crispier! Transfer to a paper-towel lined plate and set aside.
- Ladle the soup into bowls and garnish with a 1 to 2 tablespoons of the soy chorizo, vegan feta, toasted pumpkin seeds and cilantro, and enjoy!
This is really tasty! I do think it should come with a spice warning though. I like spicy food, but I only used 2 chipotle peppers instead of 3 and it was still a bit too spicy for me. Not all peppers are created equal. But with all the toppings and everything, it was good and filling.