Page 11 - Leisure Living Magazine Holiday 2016

Chorizo, Chickpea and Butternut Squash Soup
1 lb Chorizo diced
1 butternut squash, medium dice 2 stalks celery, fine diced
1 red bell pepper, medium diced 1 Poblano pepper, medium dice 1 white onion, medium dice
3 cloves garlic, fine dice
1 - 8 oz can tomato sauce
2 qt chicken stock
1 can chickpeas, drained 1 t cayenne pepper
1 t cinnamon
1 t allspice
3 T flour
1/2 C Sherry
salt and pepper to taste
In a large pot sauté chorizo until browned. Remove with slotted spoon leaving oil. Add 1 T olive oil. Add onion, garlic, celery, both peppers and sauté until softened. Add flour and stir to coat vegetables. Cook while stirring for one minute to cook off the flour taste. Add tomato sauce, butternut squash, chicken stock, chickpeas and spices. Stir and bring to a boil. Lower heat and simmer until squash is tender. Add chorizo and heat through. Salt and pepper to taste. Just before serving stir in sherry. Serve with a crusty Cuban roll.
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