Squash Soup with Chorizo

Menu Part: 
Soup
Cuisine Type: 
Mexican
Serves: 
6

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.

Ingredients

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

Steps

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

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Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

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