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    Cuisinart Butternut & Chorizo Soup

    Cuisinart_Butternut_Soup

    What could be more warming than this sweet and spicy soup courtesy of Cuisinart, as seen on their recent TV adverts? Thanks to the revolutionary Cuisinart Soup Maker Plus, this wonderfully fragrant soup can be assembled, cooked and blended all in a single unit, with only the garnish requiring any extra effort – reducing time, effort and washing up for you!

     

    You will need:

    • 500g Butternut Squash, diced 
    • 100g Chorizo, diced 
    • 600ml Vegetable Stock 
    • 1 Red Onion, finely chopped 
    • 1 Clove of Garlic, finely chopped 
    • 1 Chilli, finely chopped 
    • Handful of Coriander, chopped 
    • 2 tbsp Olive Oil 
    • Sea Salt and freshly Ground Black Pepper to taste 


    Coriander Oil

    • Handful of Coriander, chopped 
    • 75ml Olive Oil 


    Garnish 

    • 100g Chorizo, diced and pan fried 
    • 10g toasted Sesame Seeds 
    • 40g toasted Almond Flakes 
    • 120g Greek Yoghurt 
    • 4 tbsp Tahini 
    • Coriander Leaves 


    Method:

    1. To start, make the coriander oil. Pour the olive oil into the Soup Maker, set the timer for 1 minute and the temperature to ‘SIMMER’.

    2. Add the coriander, ‘STIR’ and allow the flavours to infuse for 5 minutes.

    3. ‘BLEND’ on setting 2 for 1 minute and set aside for later.

    4. Add the olive oil to the Soup Maker, set the timer to 10 minutes, and the temperature to ‘SIMMER’. Add the onion and garlic and allow to cook for 5 minutes. ‘STIR’ occasionally.

    5. After the 5 minutes add the chorizo, set the temperature to ‘SAUTE’ and continue to cook. ‘STIR’ occasionally.

    6. After the initial 10 minutes set the timer for a further 25 minutes and set the temperature to ‘HIGH’. Add the butternut squash, chilli and vegetable stock. Allow the soup to come to a boil and ‘STIR’ occasionally. Once the soup is boiling, reduce the temperature to ‘SAUTE’ and continue cooking for the remainder of the time.

    7. At the end of the cooking time season with salt and pepper and ‘BLEND’ on setting 2 for 2 minutes.

    8. To serve, portion the soup between 4 bowls. Add a nice dollop of greek yoghurt in the middle. Drizzle with the coriander oil and tahini. Scatter the pan fried chorizo. Sprinkle with the toasted almonds and sesame seeds.

    9. Finally scatter the coriander leaves.

     

    Delicious served with a flat bread.

    Posted: 24 Oct 2016

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