Gluten Free, Lunch, Main Course, Soups, Starters
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Caldo Verde inspired Potato Soup with Butternut Squash, Spinach and Chorizo

butternut squash soup with chorizo recipe

I hope you like my last blog post with my caldo verde recipe! And here you go as promised, this is my new creation inspired by the most popular soup in Portugal.

I love the colours of this soup and it’s texture is as smooth as silk! The soup base is a mixture of squash and potato, and I add some yellow split peas (yellow dal) for a bit of a bite in addition to the crispy fried chorizo. I use baby spinach which gives the soup a vibrant green colour here and there. Finally, a drizzle of coconut cream on top to round up the soup with a creamy, cool taste. I am very please with this new creation and am proud to share with you here!

Notes: this soup is really versatile and here are a couples of variations – you can use kale instead of spinach, if you do, just need to cook the green a couple of minutes longer. Coconut cream is optional or can be replaced with feta cheese (which my daughter prefers) or crème fraîche. For a more substantial meal, add cooked brown rice or millet.

I hope you like this soup as much as my family does, and I am off to the kitchen now to do some more cooking! See you next time!


(serves 5-6)

  • 400g Butternut squash, peeled and diced
  • 400g floury potatoes, peeled and diced
  • 100g chorizo, sliced
  • 1 medium onion, peeled and diced
  • 1 clove of garlic, finely sliced
  • 1 bay leaf
  • 2 large handful of baby spinach
  • 1/2 cup (80g) yellow split peas
  • 1 liter good quality vegetable stock
  • coconut cream for garnish (optional)
  • Freshly grated nutmeg
  • salt and pepper (to taste)
  • Olive oil

Heat a splash of olive oil in a large saucepan, add chorizo and fry on medium heat until the sausage is crispy and the paprika oil has released. Use a slotted spoon to remove the chorizo to a bowl and set aside.

Use the paprika oil to fry the onion and garlic on medium heat until they start to soften but not brown, about 2 minutes. Throw in the squash, potato and bay leaf in the pan and fry for a further minute.

Carefully pour in the vegetable stock and bring to boil, reduced to heat to medium low and let the soup simmer for 20-25 minutes or until the vegetables are soft. Remove the bay leaf and puree the soup with a handheld blender or in a blender until smooth.

Then add in the yellow split peas to the soup and cook for another 10-15 minutes (according to the package instruction) until tender but still has a bite to it (you need to stir it from time to time to prevent the peas scorch the bottom of the pan).

Add the chorizo and cook for 5 minutes, then the spinach and stir until the green is wilted. Have a taste and season with salt and pepper if needed.

Ladle the soup in warm bowls and drizzle some coconut cream on top (if use) and sprinkle some grated nutmeg before serving. Then sit back and enjoy!

butternut squash soup with chorizo recipe

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