Get ready to transform your ordinary dinner into an extraordinary culinary adventure! This Chorizo Butternut Squash Lentil Soup is not just another recipe—it's a flavor explosion that combines the smoky richness of chorizo, the creamy sweetness of butternut squash, and the hearty protein of lentils. Perfect for chilly evenings or when you're craving a soul-warming meal that will make your taste buds dance with joy, this Mexican-inspired soup is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 pound chorizo sausage
- 1 butternut squash, peeled and cubed
- 1 cup lentils, rinsed
- 1 onion, chopped
- 4 cloves garlic, minced
- 6 cups vegetable broth
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Peel and cube the butternut squash into bite-sized pieces. Chop the onion and mince the garlic. Rinse the lentils under cold water and set aside.
- In a large pot or Dutch oven, heat the pot over medium heat. Once hot, add the chorizo sausage. Use a wooden spoon to break it apart as it cooks. Sauté the chorizo for about 5-7 minutes, or until it is browned and cooked through.
- Once the chorizo is cooked, add the chopped onion to the pot. Sauté the onion for about 3-4 minutes, or until it becomes translucent and fragrant.
- Next, add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent burning.
- Stir in the cubed butternut squash, rinsed lentils, and smoked paprika. Mix well to combine all the ingredients.
- Pour in the vegetable broth, and season with salt and pepper to taste. Stir the mixture well to ensure everything is evenly distributed.
- Bring the soup to a boil over high heat. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 30 minutes, or until the butternut squash is tender and the lentils are cooked through.
- After the soup has simmered, taste and adjust the seasoning with more salt and pepper if needed. If you prefer a smoother texture, you can use an immersion blender to blend a portion of the soup, or transfer a portion to a blender and blend until smooth, then return it to the pot.
- Serve the soup hot, garnished with fresh herbs or a drizzle of olive oil if desired. Enjoy your Chorizo Butternut Squash Lentil Soup!
Tips
- Choose fresh, high-quality chorizo for maximum flavor impact.
- Don't rush the sautéing process—letting the chorizo and onions caramelize develops deeper taste.
- For a creamier texture, blend about 1/3 of the soup and mix back into the pot.
- Use vegetable broth at room temperature to ensure even cooking.
- If the soup becomes too thick while simmering, add a little extra broth or water.
- For a vegetarian version, replace chorizo with smoked tofu or plant-based sausage.
- This soup tastes even better the next day, so don't hesitate to make it in advance!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 25g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 55mg
