This is the most magnificent soup I have ever created. I don't usually brag this much but this one is special. I got the idea somewhere on the web, took a note of it, and went off on my own, adding some of the spices and herbs I prefer. I have seen this soup made with curry, but here I decided to give it more of a Spanish flavor. Although I cannot get it where I live, if you can find the Spanish calabaza pumpkin go ahead and substitute for the squash. It will have more flavor. While the soup was cooking, I added some of the butternut puree I had leftover from the other night to give it more flavor. In the end, the squash totally disintegrates into a delicious broth.
1 teaspoon olive oil
2 Tb butter
1 small onion (chopped)
2 cloves garlic (chopped)
3 chorizo sausage (casings removed and sliced in chunks)
3 cups chicken broth or chicken stock, Use more if needed.
2 cups cubed butternut squash or pumpkin puree
1 potato (peeled and cut into 1/2" cubes)
1 tablespoon fresh oregano
1 teaspoon coriander seeds
1 cup of kale leaves
Splash of dry Sherry
1 tablespoon cilantro per bowl (chopped)
Salt and Pepper to taste
1. Heat the oil and butter in a pot, preferably Le Creuset.
2. Add the onions and saute until tender.
3. Add the garlic and coriander seeds and saute until fragrant.
4. Add the chorizo and brown.
5. Add 3 cups of the chicken stock and the butternut squash cubes and bring to a boil. Cook for about 15 minutes. Save the other cup of stock in case you want to use it at the end or to dilute a bit when you reheat the next day.
6. Add the potato and kale. Reduce the heat and simmer until the potato is tender, about 45 minutes. You want the squash completely disintegrated and the potato pieces tender but whole.
7. Add a splash of dry Sherry and simmer for a couple of minutes.
8. Check for salt and pepper.
9. Mix some chopped cilantro into the soup and let rest for about 1/2 hour.
10.Pour some soup into a bowl and top with more cilantro. Drip some olive oil on top before serving.
Serve with crusty bread.