Squashed Chorizo

kobucha_7375I’m a winter squash junkie. As soon as they hit the market I just can’t help myself, I keep bringing them home. Each one is so rich, unique, and healthy. I had a Kobucha sitting on the counter for a few weeks. The dark gray skin was a beautiful contrast to some of the other winter squash. I know that Kobucha has a velvet like texture and when you roast it in the oven it will literally fall out of the skin. I kept wondering…. what would it be like to have a smooth squash soup with chorizo. I can tell you it’s awesome.

Kobucha with Chorizo

1 Kobucha Squash
1 Purple Onion
3-4 Garlic Cloves
3 Sprigs of Rosemary
1 lb chorizo

Cut the Kobucha Squash in half and remove the seeds. Roast it cut side down in a 350 degree oven until it’s soft. Remove it from the oven and let it cool. When the squash is cool enough to handle scrape the flesh into a food processor. Roughly chop the onion and add it to the squash, add the garlic, remove the rosemary leaves from the stems and add them to the squash. Process until the mixture is smooth.

In a large soup pot begin cooking about a pound of quality chorizo. Liberally cover the chorizo with freshly cracked white pepper. If you can’t fine, or don’t like chorizo, substitute Italian sausage. Once the chorizo is almost done add the squash mixture and a little water. Stir everything to make sure the consistency is what you want. Cover the pot and let it simmer for at least an hour. Add more water if you need to. Serve with fresh bread sticks or garlic toast.


Until next time… Release YOUR Bon Vivant and Savor Your Life!



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