- 6
- 20 mins
- 40 mins
Ingredients
- 1/2 cup diced Spanish chorizo
- 1 cup diced onion, from 1 small onion
- 1 1/2 lbs carnival or acorn squash, peeled and diced
- 2 small potatoes, peeled and diced (about 1 1/2 cups)
- 2 cloves garlic
- 1/4 cup dry sherry
- 4 cups chicken stock
- 1/4 cup grated manchego cheese, plus more for garnish
- 1 tablespoon sherry vinegar
- 1/4 cup heavy cream
- salt and pepper
- 1/4 cup sliced almonds
- 1 tablespoon olive oil
- parsley
Preparation
Step 1
Heat a pot over medium heat and add the diced chorizo, cook stirring until some of the fat has rendered out and the chorizo begins to crisp up. Remove the chorizo from the pot with a slotted spoon and place on a paper towel-lined plate, reserving the fat from the chorizo in the pot. Add the diced onion to the chorizo drippings and add a pinch of salt. Cook the onions, stirring occasionally for a few minutes until translucent. Stir in the garlic and cook an additional minute or so, being careful not to burn. Carefully add the dry sherry and cook until the sherry is mostly evaporated. Add the squash and potato, followed by the chicken stock. Bring the soup to a boil and reduce to a simmer. Simmer for about 20 minutes or until the squash and potatoes are very soft.
While the soup simmers, heat a small skillet over medium heat. Add the olive oil and the almonds, stirring to coat the almonds. Cook the almonds for a minute or two, until lightly golden brown fragrant. Remove the almonds from the pan and spoon onto a paper towel lined plate. Sprinkle liberally with sea salt.
Chop the parsley
After 2 minutes, stir in the grated manchego, followed by the sherry vinegar. Cook another minute and remove from the heat. Add the cream and using an immersion blender or regular blender, blend the soup until silky and smooth (if you are using a regular blender you may have to do this in batches).
Ladle the soup into bowls and garnish with the reserved chorizo, grated manchego, fried almonds, and parsley.