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Butternut squash soup with chorizo, spinach, and mushrooms with a slice of sourdough bread

Creamy Chorizo & Butternut Squash Soup

bee's kitchen Oct 19, 2020

This butternut squash soup is one to add to your recipe rotation as the temperatures cool down.

Fall Food Vibes

We have officially entered fall and all things squash/pumpkin!  I was finally able to grow and harvest my butternut squash this year as we outsmarted the squirrels who would always feast on them.  This year we protected the garden by putting a mesh tent over it.  While it was a bit cumbersome to navigate around the plant, I was able to harvest all of my tomatoes and squash without filling the squirrels’ bellies too.

Butternut squash is a great source of antioxidants that help to reduce inflammation and cellular damage.  Butternut squash contains vitamins - A, C, E, and various B’s - and the minerals magnesium, potassium, and manganese.  Butternut squash is also a great source of fiber coming in at 7g of fiber per cup.  You should aim to have at least 24 grams of fiber every single day!

I was craving a soup using chorizo and butternut squash but couldn’t find a recipe that checked all of the boxes that I was looking for.  So I made my own including kale, mushrooms, and sweet potatoes.  You can easily swap out chorizo for another protein option, substitute spinach for kale, and/or omit the mushrooms if you are not a fan of them. 

Give this recipe a try and let me know what you think!

Creamy Chorizo & Butternut
Squash Soup

Yields 6 servings


  • 1 lb chorizo

  • 2 cups butternut squash, cubed

  • 1 cup celery, chopped

  • 1 cup onion, diced

  • 4 cloves garlic, minced

  • 1 tsp salt

  • 1 tsp pepper

  • 2 tbsp ghee

  • 2 cups mushrooms, sliced

  • 2 tbsp arrowroot powder

  • 4 cups bone broth

  • 1 sweet potato, cubed

  • 1 tsp dried thyme

  • 2 bay leaf

  • 1 bunch kale, chopped

  • 1 can full-fat, coconut milk


  1. Brown the chorizo and set it aside.  

  2. Heat a pot or dutch oven over medium heat.  Add the ghee.  Once hot, add the squash, celery, onion, garlic, salt, and pepper.  Saute for about 5 minutes or until soft.  Add the mushrooms and saute for an additional 2 minutes.

  3. Reduce the heat to medium and add the arrowroot powder.  Stir until the powder is dissolved.  

  4. Slowly add the bone broth, scraping up any browned bit from the bottom of the pan.

  5. Increase the heat and add the potato, thyme, and bay leaves.  Bring to a boil and then reduce heat to simmer.

  6. Stir in the chorizo and kale.  Let simmer for 10 minutes.

  7. Add the coconut milk and heat through.  Adjust seasoning as needed.  

  8. Enjoy!


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