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Many
people can decorate cookies in a ghoulish manner, or serve blood red
punch with an ice hand floating in it, but what about a dish emblematic
of All Hallows’ Eve? I’m talking orange and black, people, and I’m
talking a real meal. Though I assure you pumpkin will most definitely
make an appearance in this week-long attempt to produce five assorted
black and orange meals, I’m attempting to capture the spirit in a more
unorthodox sense. Following is meal number five (the final meal in this glorious–and absolutely exhausting, may I add?–week).
Winter Squash Soup with Balsamic-Glazed Chorizo Sausage
Ingredients:
Soup
¼ cup (1/2 stick) butter
1 large onion, finely chopped
4 large garlic cloves, chopped
3, 14 1/2-ounce cans low-salt chicken broth
1 large butternut squash, peeled and diced into approx. 1” pieces
1 large acorn squash, peeled and diced into approx. 1” pieces
1 ¼ teaspoons minced fresh thyme
1 ¼ teaspoons minced fresh sage
½ cup dark brown sugar
½ tsp nutmeg
½ tsp paprika
½ tsp allspice
¼ tsp cinnamon
½ tsp pepper
¼ tsp salt
¼ cup whole milk
Chorizo
1 lb chorizo sausage, casing removed and diced into ½” pieces
¼ cup good balsamic vinegar
For soup:
Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.
Working in batches, puree soup in blender (it will be hot. I normally begin using an immersion blender than finish in a stand blender). Return soup to same pot. Add sugar and spices and salt and pepper and stir, then stir in whole milk.
For chorizo:
Heat balsamic vinegar in medium sauté pan over medium heat until reduced and syrup-y in consistency, about 10-15 minutes. Add chorizo, and toss to coat. Reduce heat to low and cook for five minutes, then remove from heat.
Serve soup in bowls and spoon some chorizo on top to accent. Voilà!
-Elisabeth Norton
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Photo by Christian Jensen
In Case you Missed it: Meal #4
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