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

More From FoodService Director

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

Menu Development
muse school produce

Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period. Webb talks about her menuing, and how the school’s kitchen earned the title of “greenest restaurant in the world” from the Green Restaurant Association.

Q: How did you help parents get used to the idea of an all plant-based diet?

A: The first year, we didn’t announce it. We were just serving one plant-based meal a week, so it wasn’t that drastic. We do monthly Muse Talks where we invite different speakers to our school to...

Ideas and Innovation
food allergy

When potential students come to campus, we match them with a student from our allergy support group for a tour of our dining facilities. The ambassador helps the potential student to understand how they navigated campus with their food allergy. This showcases what we do for allergies on campus, and is a highly successful way to make the students feel good about dining.

FSD Resources