Low Carb Butternut And Chorizo Soup Recipe

Gluten Free
Lunch
Main Dishes
Quick Easy
4.9/5
(1839 reviews)
Low Carb Butternut And Chorizo Soup
Zylo Recipes

Description

Imagine a bowl filled with the comforting warmth of autumn – that's precisely what this rich and smoky soup delivers. It’s a delightful choice for a satisfying lunch or a light, yet fulfilling, dinner. The soup features tender chunks of sweet butternut squash, which harmonize beautifully with the savory foundation of aromatic onion, celery, and garlic.

Fresh thyme adds an earthy note, while a generous pinch of smoked paprika infuses the broth with a captivating smokiness. As a final flourish, crispy fried chorizo is crumbled over the top, adding a delightful textural contrast and a burst of spicy, savory flavor that elevates the entire dish. The inherent sweetness of the butternut squash is balanced by the richness of the broth and the salty, piquant chorizo, creating a multi-layered flavor profile that dances on the palate.

This soup is more than just a collection of ingredients; it's an experience. The smooth, velvety texture of the butternut squash contrasts beautifully with the crisp chorizo, making each spoonful a textural delight. The aroma alone is enough to evoke feelings of comfort and warmth, making it a perfect dish for chilly evenings or whenever you crave a little culinary solace.

Its vibrant color, a deep and inviting orange, adds to its visual appeal, making it a feast for the eyes as well as the taste buds. To complement this already delicious soup, consider serving it with a side of warm, crusty bread, perfect for soaking up every last drop of the flavorful broth. The bread provides a satisfying counterpoint to the soup's smooth texture, creating a well-rounded and satisfying meal.

Whether enjoyed on its own or with a side, this butternut squash and chorizo soup is a guaranteed crowd-pleaser, offering a symphony of flavors and textures that will leave you feeling nourished and content. You can also try adding a swirl of cream or a dollop of plain yogurt for an extra layer of richness and tanginess.

Preparation Time

Prep Time
10 min
Cook Time
20 min
Total Time
30 min

Nutrition Information

Per 1 bowls serving
C
Calories
400 Kcal

C
Carbs
15 g
Fi
Fiber
5 g
Sugar
8 g

P
Protein
25 g

C
Fats
30 g
Saturated Fats 12 g
Unsaturated Fats 15 g

Cholestrol 75 mg
Sodium 600 mg
Potassium 800 mg
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Ingredients

    1.
    Chorizo
    Chorizo
    4 oz
    2.
    Chicken Broth, Bouillon Or Consomme, Ready-to-serve Can
    Chicken Broth, Bouillon Or Consomme, Ready-to-serve Can
    3 cup
    3.
    Butternut Squash
    Butternut Squash
    1-¾ cup
    4.
    Celery Stalks
    Celery Stalks
    2 medium - stalk - 7 1/2" to 8" long
    5.
    Thyme, Fresh
    Thyme, Fresh
    2 teaspoon, chopped
    6.
    Unsalted Butter
    Unsalted Butter
    1 tablespoon
    7.
    Gourmet Collection Smoked Paprika by Mccormick
    Gourmet Collection Smoked Paprika by Mccormick
    1 tsp
    8.
    Olive Oil
    Olive Oil
    1 tablespoon
    9.
    Garlic
    Garlic
    1 clove
    10.
    Red Onion
    Red Onion
    ½ small

Instructions

    1.
    Slice the chorizo into half-inch thick discs. Heat the olive oil in a large saucepan/Dutch oven over a medium/high heat. Add the sliced chorizo to the saucepan. Cook the chorizo through until golden brown all over and releasing its oil. Remove the chorizo from the pan with a slotted spoon and set aside, leaving the oils in the pan.
    2.
    Finely dice the onion and celery and dice the squash into small chunks. Crush the garlic. Melt a tablespoon of butter in the saucepan with the chorizo fats. Add the onion, celery, squash, fresh thyme, paprika and garlic. Sweat gently for 5 minutes until tender and fragrant.
    3.
    Add the chicken stock to the saucepan. Stir well to combine. Bring up to a gentle boil, then reduce to a simmer for 6-7 minutes. The squash should be tender. You may add salt and pepper if desired - this will depend on the strength of seasoning in your stock.
    4.
    Once the squash is tender, you can blend the soup. Remove from the heat and use a handheld stick blender to carefully blend the soup until smooth. Alternatively, allow the soup to cool a little, transfer to a free-standing blender, and pur ée until smooth. Divide the soup between 4 individual serving bowls. Top each bowl with the pan-fried chorizo slices. Serve the soup hot with your preferred sides.