Chorizo Butternut Squash Soup
This Chorizo Butternut Squash Soup is fast and easy using frozen squash and sweet potatoes, navy beans, and some spicy plant based chorizo. No butter, oil, or cream means you can eat all you want!
I love butternut squash soup, however, using butter and cream are not usually in my recipes anymore. I have tried a few delicious vegan butternut squash soup recipes, and they were good, but I always felt like something was missing. I wanted to put a little texture into the smooth creaminess of the squash. The only thing that I felt would do the trick was some sort of salty/savory taste. I didn’t want to use meat, and I don’t usually care for the oils used in most faux vegan meats.
I thought back to one of my favorite soups on the blog. It is my Southwest Enchilada Soup. In this soup, I used Abbot’s Chorizo for flavor and texture.
While I am not always a fan of faux meats, this one seems to have NOTHING bad in it! It even uses olive oil rather than the refined seed oils most faux meats contain. It really gave this soup some serious zip, and with 15g of plant protein you can’t go wrong. Huge fan. I usually find it at Target. You can also find it HERE.
I add some navy beans for added protein. They also seem to act as a mediator between the slightly spicy/salty chorizo, and the sweet creamy butternut squash and sweet potatoes. They help to even out the flavor.
A Few More Important Ingredients
I love using frozen squash and sweet potatoes. They save so much time! You get all the nutritional benefit of fresh because the veggies were frozen at the peak of their ripeness. If it is fall and I have some fresh squash on hand, I will usually peel, chop, and roast that and use it in place of the frozen. You can also use fresh sweet potatoes if you’d like. The frozen veggies just allow this recipe to fall into the super easy weeknight meal category.
If you use canned beans, try to find some that have a BPA free liner. These are usually found at most grocery stores. BPA is a harmful chemical that has been used to protect the inside of the can from corroding. There are still about 10% of food cans still being made with BPA. If you want to be certain, look for a BPA free sticker on the front of the can.
Don’t Let These Ingredients Scare You!
I do add a bit of curry to this recipe. It gets cooked with the onions to make it all toasted and fragrant. This will not be overpowering at all! Instead, it adds such a subtle, nice spice to the soup and helps to bring out the flavor in the squash.
I also use a small amount of coconut milk for creaminess. Do not use the canned coconut fat here. That will be too sweet. The coconut milk does not taste like coconut. It just brings out the sweetness of the squash with a buttery note.
A Healthy Satisfying Soup!
This Chorizo Butternut Squash Soup is good for you! Sweet potatoes are loaded with potassium and squash are good sources of vitamin A, C, and B vitamins.
Beans (can’t say enough)
- Lots of Fiber.
- Plenty of Protein.
- Keeps You at a Healthy Weight.
- Boosts Your Heart Health.
- A Good Food for Diabetes Control.
- Great Source of Iron.
- Provides Magnesium.
- Full of Potassium.
In addition, this soup uses no oil, dairy, added fat, or sugar. Eat up!
Chorizo Butternut Squash Soup
Ingredients
- 1 onion diced
- ½ teaspoon curry powder
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- ½ cup applesauce
- 1 10.8oz frozen diced butternut squash
- 1 10.8oz bag frozen sweet potatoes
- 1 15oz can white beans (I used navy beans)
- ½ cup chopped jarred roasted red peppers
- 1 10oz package Abbot's Plant Based Chorizo
- ½ cup coconut milk
- 4 cups vegetable broth
- salt and pepper
To Serve
- Top with some roasted-crispy-chickpeas
- Toasted Sourdough bread
Instructions
- Dry fry your onions for about 5 minutes using only a small amount of vegetable broth when onions start to stick.
- Add the garlic powder, rosemary, and curry and cook until fragrant, about another minute.
- Add in the squash and sweet potatoes and cook for about 5 minutes stirring frequently.
- Pour in the vegetable broth and cook, covered for about 15 minutes, or until the veggies are tender.
- Add in the applesauce and chopped roasted red pepper. Season with salt and pepper.
- Using an immersion blender, blend mixture until smooth. Alternatively, you can use a regular blender, just return soup back to the pot once blending.
- Stir in the drained and rinsed beans.
- Crumble the plant based chorizo in and stir to combine.
- Heat through for about 5 more minutes.
- Stir in ½ cup coconut milk.
- Serve with some roasted-crispy-chickpeas on top. You can also serve with some sourdough focaccia.
