Jamie Oliver’s Butternut Squash (or Sweet Potato) & Chorizo Soup Recipe

I borrowed a bunch of Jamie Oliver books at the library, and am currently reading the Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals and it’s a winner for sure.

The book is full of simple rustic recipes. I found so many ideas and inspirations!

I decided my first recipe from the book would be the Sweet Potato & Chorizo Soup (pg 131). It was suggested by Jamie and others online that butternut squash is a good replacement for the sweet potato, so that is what I used instead.

The soup was very tasty, and paired with some fresh homemade whole wheat bread with butter or melted cheese, you got yourself a complete dinner!

It’s difficult to photograph this soup and make it look visual appealing, but I did my best. As you can see, I left it chunky. I was too lazy to get out the blender/food processor, so I hand mashed it with a potato masher.

butternut squash & chorizo soup from jamie oliver's jamie's food revolution cookbook

From Jamie’s Food Revolution cookbook:
Sweet Potato and Chorizo Soup

Serves 6-8, you can easily adjust this recipe to make more or less servings. I used a small butternut squash and 2 small carrots with about 3 cups of broth, and it served 2 of us, with one leftover serving for lunch the next day.

carrots, onions, chorizo sausage, garlic, butternut squash and fresh parsley

Ingredients:

  • 2 carrots
  • 2 celery stalks
  • 2 medium onions
  • 2 cloves of garlic
  • 1.75 lbs sweet potato or butternut squash
  • 7 oz of Chorizo Sausage
  • Small bunch of fresh parsley
  • 1.75 (7 cups) quarts of chicken or vegetable stock
  • Olive oil
  • 1 tsp (heaping) curry powder
  • sea salt and fresh ground pepper to taste
  • fresh red chilies for topping (I omitted)

Cooking Instructions: ( See below for my personal notes and alterations)

  1. Chop carrots, celery, onions, garlic, sweet potatoes (or butternut squash), fresh parsley and chorizo sausage and mix all ingredients into a large saucepan. Mix in 2 tbsp of olive oil and the curry powder.
  2. Put the broth in a 2nd saucepan and heat until boiling
  3. Cook vegetables (on high) with the lid askew, for approximately 10 minutes or until carrots have softened but are still holding their shape, and the onion is lightly golden.
  4. Pour boiling broth into the 1st pot with vegetables and sausage and stir well
  5. Bring to a boil, then reduce the heat and simmer for 10 minutes until sweet potato (or butternut squash) is cooked through
  6. Season with salt and pepper
  7. Using an immersion blender, pulse the soup until smooth and top with a little bit of finely chopped chile
  8. Enjoy!

My Extra Notes:

  • I keep a freezer bag of fresh parsley in the freezer. When I need some, I just break off a piece and chop it up. It works fabulously!
  • When I went shopping that afternoon, I couldn’t find many options for chorizo at the local Market Basket grocery, so I settled for Chipotle Chorizo chicken sausage from Al Fresco. I used to buy this brand of sausages before I became a more strict, clean eater, and they are not too bad. I will have to check at Whole Foods for better Chorizo options. I think the soup would also work using other precooked sausages or even uncured natural pepperoni or bacon.
    Al Fresco Chipotle Chorizo chicken Sausage
  • I don’t keep curry powder on hand, so I used a few shakes of Penzy’s Arizona Dreaming spice instead. It added mild heat.
  • I didn’t have any celery on hand either.
  • I heated the veggies on medium flame, not high as suggested in the recipe, and it took about 20 minutes for the carrots to soften. I mixed often.
    veggies and chorizo sausage ready to be cooked on stove
  • I didn’t boil the broth ahead of time (wasting another pot), I just poured it from the carton, over the ingredients.
  • Unfortunately I don’t have an immersion blender, and I was too lazy (and hungry) to dig out the food processor or blender, so I mashed the soup by hand with a potato masher. It was still chunky, but it all tastes the same, so whatevah! haha.
  • I might add a speck of fresh chopped chili peppers next time, as instructed in the recipe, but this time, I wasn’t sure how spicy hot the soup was, so I omitted the chilies.

Small Image I highly recommend Jamie Oliver’s book “Jamie’s Food Revolution” especially for newbie home cooks. It’s a back-to-basics rustic no fuss cookbook!

2 thoughts on “Jamie Oliver’s Butternut Squash (or Sweet Potato) & Chorizo Soup Recipe”

  1. I love this soup blended – very easy to make and ever so tasty. The whole family loves it and I always serve it as part of our ‘Bonfire Night’ celebrations, along with oven cooked sausages and smoky beans. Yum!

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