I’ve had this recipe idea in my head for ages, maybe even a whole year, and it finally came to fruition! I thought the sweet squash would contrast with the spicy chorizo, and garlic cream is just always a good idea. I went back and forth between calling it “creme” and “cream.” What’s the difference? I don’t know. Creme is just French for cream, I’m assuming. I don’t know that for sure, I’m not going to google it right now. But I went with “cream” anyway, because it seemed less elitist and more down-to-earth, and that’s really what this blog is all about.
Anyway, I was right, the flavors contrast and balance each other really well! I had originally pictured these as little appetizers at a Holiday (or New Years Eve) party. They could be little soup shooters for people to grab as they mingle. But, if a sit down dinner is more your style, serving a heartier portion in a little bowl would be a great first course at a holiday dinner. A sprinkle of chorizo and swirl of garlic cream still makes it look impressive.
Of course maybe you’re thoughts about holiday parties are “that seems like a lot of work and house cleaning…” In that case, this soup makes a delicious dinner just for you, too. The soup cooks for just 5 minutes in the instant pot, making this a great candidate for a weeknight dinner! There’s truly no better way to make soup.
So, whatever your holiday plans, I hope you give this soup a try! If you don’t have an Instant Pot, most recipes can be dumped into a slow cooker for a few hours and turn out just fine. Now let’s get cooking!
Butternut Soup with Chorizo and Garlic Cream
1 medium onion, chopped
2 lbs. butternut squash, peeled and chopped
2 + 1 garlic cloves
2 1/2c chicken or vegetable broth
1 + 1/4t salt, divided
1/2 lb. ground chorizo
1/2c raw cashews
1/2t garlic powder
In the Instant Pot, add the onion, squash, 2 garlic cloves, 1c of broth, 1t salt, pepper, and nutmeg.
Put the IP lid on, make sure the lid is set to “sealing” and cook on Manual for 5 minutes.
While the squash is cooking, brown the chorizo over medium high heat until cooked through, and crispy bits begin to form.
In a blender, add the cashews, water, 1 garlic clove, 1/4t salt, and garlic powder. Blend together until totally smooth and creamy.
Once the Instant Pot is finished, hit “cancel,” release the pressure by switching the lid to “venting,” and carefully remove the lid.
Add the remaining broth (you may want to lightly warm it first) to the Instant Pot. Then, using an immersion blender, blend the soup until it’s smooth.
To serve, pour the soup into cups or bowls, top with a bit of the chorizo and a swirl of the garlic cream.