Butternut Cappuccino with Chorizo

Ingredients:

• 1 butternut squash, peeled, seeded and diced
• 1 onion, chopped
• 1 garlic clove, minced
• 2 cups chicken broth
• 1 cup milk
• 1 tablespoon olive oil
• salt and pepper, to taste
• 4 oz. chorizo sausage, sliced

Directions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the butternut squash and chicken broth. Bring the mixture to a boil and reduce heat to a simmer. Cover and cook until the squash is tender, about 20 minutes.
3. Add the milk and use an immersion blender to puree the soup until smooth.
4. Season with salt and pepper to taste.
5. Meanwhile, in a small skillet over medium heat, cook the chorizo sausage until crispy.
6. Serve the soup with the crispy chorizo on top.

Verdict:

This butternut cappuccino with chorizo is a creamy, flavorful soup that is perfect for chilly fall nights. The crispy chorizo adds a nice texture and a spicy kick to the dish. It’s a great starter or a light meal on its own.

Serving Suggestions:

• Garlic bread or crusty bread
• Green salad with vinaigrette dressing
• Grilled cheese sandwich