Roasted Butternut Squash and Red Pepper Chourico Soup

Recipe created for Mello's Chourico by Rosie Hatch (Instagram)

Roasted Butternut Squash and Roasted Red Pepper Chourico Soup.jpg

INGREDIENTS:

  • 1 butternut squash, peeled and cubed

  • 1 red bell pepper, cut into large chunks

  • 2 garlic cloves, skin intact

  • 1 tsp pepper

  • 1½ tsp salt

  • ½ tsp red pepper flakes

  • 3 cups chicken broth

  • ½ pound Mello’s Finest Ground Chourico

  • Dill, for garnish

INSTRUCTIONS:

  1. Preheat oven to 375°F.

  2. Add squash, red pepper, and garlic to a baking sheet. Toss in oil, salt, pepper, and red pepper flakes. Bake for 25-30 minutes or until squash is soft and can easily be mashed with a fork.

  3. Cook chourico in a small saucepan with oil until heated through. Set aside.

  4. Add all the veggies to a large pot (removing garlic skin).

  5. Pour in one cup broth and using a hand blender, blend vegetables until pureed. Continue adding broth until you reach your desired consistency.

  6. Once done, pour into individual bowls and top with chourico and garnish with dill.

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