- 1 tablespoon olive oil
- 2 garlic cloves (minced)
- 1 large onion (diced)
- 500 g butternut squash (cubed)
- 500 ml chicken stock
- 100 ml dairy free milk
- 100 g chorizo (diced (make are it is dairy free))
- salt and pepper for seasoning
- Place the olive oil in a large pan over a medium heat
- Add the garlic and onion
- Saute for 5 minutes
- Add the butternut squash and chicken stock
- Bring to the boil, cover and then simmer for 25 minutes
- Turn down the heat, add the dairy free milk and season with salt and pepper
- In a small frying pan cook the chorizo for a couple of minutes until caramelised
- Blend the soup until smooth
- Pour into four bowl and then top with the chorizo