Squash Soup with Chorizo

Menu Part: 
Cuisine Type: 

A great soother or subtle beginning to an elegant dinner. The cinnamon croutons, which are a delightful enhancement to this dish, are a sweet variation on the classic salad crouton.


1 med. butternut squash, peeled, seeded, and diced
2 tbsp. plus 1 tsp. olive oil
1 tbsp. unsalted butter
2 large onions, diced
6 garlic cloves, peeled
1 cup marsala or dry sherry
8 cups chicken stock
1 lb. chorizo sausage
1 tbsp. Worcestershire sauce
1 tbsp. hot pepper sauce
2 tsp. chopped fresh thyme
2 tsp. chopped fresh oregano
Salt and fresh ground pepper
Spicy Cinnamon Croutons

Spicy Cinnamon Croutons:
1⁄4 cup butter
1 cup packed brown sugar
1 tsp. chile powder
1 tsp. ground cinnamon
1 baguette, cut in small cubes


1. Preheat oven to 350°F. Place squash in roasting pan and toss to coat with 2 tbsp. olive oil. Bake 25-30 min., until tender and lightly caramelized.

2. Melt butter in large stockpot. Add onions and sauté until tender and brown. Add garlic, squash, and marsala; cook over high heat until reduced by half. Add stock; bring to a boil, reduce heat to low, and simmer 10-15 min.

3. Meanwhile, heat remaining 1 tsp. oil in sauté pan. Add chorizo; cook until browned. Drain off fat.

4. Strain squash and stock mixture through a fine sieve. Puree solids and return puree to stockpot. Stir in chorizo, Worcestershire, pepper sauce, thyme, and oregano; season to taste with salt and pepper.

5. For service, ladle soup into bowls and garnish with cinnamon croutons.

Spicy Cinnamon Croutons:

1. Melt butter in sauté pan over medium heat. Stir in sugar, chile powder, and cinnamon; cook 2-3 min.

2. Toss bread with butter mixture to coat evenly. Spread bread cubes on a sheet pan and bake in 375°F oven 25-30 min., until crispy and caramelized.

3. Cool croutons on wire rack. Pull apart for service.

Source: Recipe from Chef Caprial Pence

More From FoodService Director

Sponsored Content
fish tacos

From High Liner Foods.

Younger consumers are driving an increased focus on sustainability, and more consumers overall are demanding a wider variety of seafood on menus. With shifting interest in seafood, operators need to be familiar with the seafood consumer—who they are, what they’re looking for and when they eat it—to more effectively boost interest in seafood dishes.

Understand consumer habits

Technomic’s 2017 Center of the Plate: Seafood & Vegetarian report finds that 65% of consumers eat seafood at least occasionally (once every 90 days or more), either as an...

Industry News & Opinion

The Missouri House of Representatives has initially approved a bill that would enable students with dietary issues to forgo mandatory meal plans at public colleges and universities, U.S. News reports.

Approved Tuesday, the bill would grant students with medical documentation of food sensitivities, food allergies or medical dietary issues the right to opt out of meal plans.

Supporters of the bill say it will allow students to not have to pay for food they can’t safely eat, while opponents say that the bill will negatively impact schools financially. According to legislative...

Industry News & Opinion

A study released by Sodexo indicates that gender-balanced management improves team performance.

The 2018 study is an expansion of a previous Sodexo study that launched in 2014. The expanded study analyzed 50,000 managers in all levels of management from 70 entities around the world over five years.

The study found that teams managed by 40% to 60% women had better employee and client retention, saw fewer workplace accidents and increased their operating margins and employee engagement.

Industry News & Opinion

Rick Farmer, executive chef for St. Jude Children’s Research Hospital in Memphis, Tenn., and Stephanie Powers, executive chef of Spring Harbor, a retirement community in Columbus, Ga., were crowned the winners of MenuDirections’ 2018 Culinary Competition.

Split into teams of two, chefs had 60 minutes to prepare and plate their own entrees using a preselected basket of ingredients such as beans, mushrooms and orange sauce. Each dish was judged on its presentation, taste and creativity.

The winning dish was orange glazed pork with a black bean and wild mushroom cake topped...

FSD Resources