Butternut Squash Soup with Chorizo
30 min
45 min
Soups and other warm dishes such as Queso Fundido can help ward off the chilly November weather. Enjoy them before and after visits to altars or grave sites if you live in a cold climate.
What You Need

  • 2 sweet onions- rough chop

  • 2 Tbsp. white balsamic vinegar

  • 2 Tbsp. olive oil

  • 2 quarts chicken broth- low sodium

  • 3 lbs. butternut squash (peeled and cubed in 2 inch chunks*)

  • 1 stem of ginger (peeled and cut into large chucks that will be removed after cooking)

  • 1 pear (peeled and cut into large chucks)

  • 5 sprigs of fresh thyme (tied together with cooking twine)

  • Salt and pepper


  • 1 10oz Cacique® Chorizo - Beef, Pork or Soy

  • 1 10oz Cacique® Panela Cheese

  • 5 oz. Cacique® Crema Mexicana Agria, sour cream

  • 1 small bunch of chives- minced

  • 5 oz of Agave syrup or maple syrup (optional but delicious)

  • Yields 10 servings (one cup of soup and ample garnish per serving
How To Make It
In a large stockpot caramelize the onions with olive oil over low heat stirring occasionally, about 15 minutes. Add the balsamic vinegar to deglaze, add butternut squash, and ginger, sauté for 2 minutes so the squash is bathed in the caramelized onions. Add one quart of chicken broth, it should be enough to completely cover the squash, if not add more to submerge the squash. Add the pear and the thyme and bring to a boil. Stir and lower heat to a simmer, cover and let cook for 30 to 45 minutes until the squash is soft when pierced with a fork.

In the meantime, in a separate sauté pan prepare the chorizo according to package instructions. Place in a small serving dish. Cube the Panela cheese into small ½” pieces. Place in a small serving dish, cover with plastic wrap and return to refrigerator. Pour or dollop the Crema Agria in a small serving dish. Place minced chive in small serving dish. Set aside all garnishes.

Remove the soup from the heat and cool slightly. Remove and discard the thyme and the ginger. Remove the Panela cheese from the refrigerator and set aside to reach room temperature.

Very carefully process the soup in batches in a blender or with a hand immersion blender. If the soup is too thick, add more chicken broth, the soup should have a hearty consistency. Add salt and pepper if necessary but with a light hand as the toppings are very flavorful.

Serve the soup very hot in a deep bowl, and offer all of the toppings. The recommended topping order is a robust tablespoon of cheese first, followed by the same amount of chorizo, a dollop of the sour cream, a thin stream of agave syrup, and a bit of chives. Enjoy!

*Can be purchased peeled and cut at any supermarket in the produce or freezer section.
Authentic Recipes Require 100% Autentico Cheese
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