Butternut Squash Soup
Delicious butternut squash soup with chorizo and Lancashire Farm Greek yogurt
- 1 tbsp olive oil
- Pinch of paprika
- 1 medium chopped red chilli
- 1 red onion
- 1 clove of garlic
- 400ml vegetable stock
- 150g chopped chorizo
- 700g peeled and chopped butternut squash
- 125ml Lancashire Farm Greek Natural Yogurt
- 3 tbsp chopped coriander
- Black pepper to season
Heat the oil and combine the paprika, crushed garlic, chilli and onion in a large pan for 3-4 minutes.
Add the butternut squash and stir for another 2-3 minutes.
Pour in the vegetable stock and bring to the boil. Allow ingredients to simmer on a low heat for 15-20 minutes or until the butternut squash is tender.
Transfer to a blender and continue to blend in bursts until smooth in texture.
Chop the chorizo and fry in a pan for 1-2 minutes until golden. Now return the soup to a new pan and mix with the chorizo (alternatively use Pancetta) and Lancashire Farm Greek Yogurt and simmer for 2-3 minutes.
Season with pepper to taste, transfer to a bowl and sprinkle over the coriander.