This smooth, comforting soup is a great winter warmer. Roasting intensifies the natural sweetness of both the squash and the garlic, the cumin and smoked pimentón add a lovely, smoky, aromatic depth, while the fresh oregano keeps everything vibrant and earthy. But the best part, as any self-respecting Spaniard will tell you, is the crisp chorizo migas, which is a classic touch that brings with it crunch and a burst of rich, meaty flavour.
Spiced roast squash soup with chorizo migas
This soup is all about bold flavours and hearty satisfaction, and is a celebration of the season’s best produce. Once made, it will keep in the fridge for a good few days.
Prep 10 min
Cook 1 hr
Serves 6
1 medium-sized squash or pumpkin – acorn or onion squash, or a small crown prince
1 garlic bulb, cloves separated and unpeeled
2 tsp cumin seeds
1 tsp smoked pimentón
5 sprigs fresh oregano, leaves stripped
4 tbsp olive oil
Salt and black pepper
1 large onion, peeled and finely chopped
1.2 litres good chicken stock
75g cured chorizo, finely chopped
150g slightly stale bread, torn into small pieces
Extra-virgin olive oil, to finish
Heat the oven to 200C (180C fan)/390F/gas 6. Halve the squash and remove and discard the pith and seeds. Cut the squash halves into skin-on wedges, then arrange on a large baking tray. Scatter the garlic cloves around and about, add the cumin, pimentón, oregano and two tablespoons of olive oil, season generously, then toss so everything is well coated. Pop the tray into the oven and roast for 45-50 minutes, turning occasionally, until the squash is tender and cooked through.
Meanwhile, heat a tablespoon of the remaining olive oil in a large saucepan, then gently fry the onion for 15 or so minutes, until soft and translucent, but not coloured. Put the roast squash wedges in the onion pan, then squeeze in the flesh from the roast garlic cloves; discard the papery skins.
Pour in the stock, bring to a simmer, and cook for a minute or two. Use a stick blender to blitz the squash mix to a smooth soup, then return to a low heat and leave to bubble away gently.
Put the last tablespoon of olive oil in a frying pan on a medium heat, then fry the chorizo until it releases its oil. With a slotted spoon, scoop out the chorizo and transfer to a wide bowl, then add the torn bread to the chorizo-flavoured fat in the pan and fry for a couple of minutes, turning often, until golden and crisp all over. Transfer to the chorizo bowl and toss to combine.
Ladle the soup into six bowls, drizzle a little extra-virgin olive oil over each portion and serve with the migas and chorizo scattered on top.