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

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.