Butternut Squash and Chorizo Soup (Gluten Free, Dairy Free)

Servings: 4



  1. Place the olive oil in a large pan over a medium heat
  2. Add the garlic and onion
  3. Saute for 5 minutes
  4. Add the butternut squash and chicken stock
  5. Bring to the boil, cover and then simmer for 25 minutes
  6. Turn down the heat, add the dairy free milk and season with salt and pepper
  7. In a small frying pan cook the chorizo for a couple of minutes until caramelised
  8. Blend the soup until smooth
  9. Pour into four bowl and then top with the chorizo
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