Butternut squash soup with goats cheese and chorizo

• porsi: Serves 4

Bahan-bahan

600g buttemut squash, peeled and chopped into chunks

80g chorizo, chopped

½ large onion, chopped

2 garlic cloves, crushed

Salt and black pepper

600ml chicken stock

120g goats chees plus extra to sewe

120ml milk

To serve:

Turkey bagels

Petunjuk

1 Preheat the oven to 2000C/1800C fan/gas mark Place the butternut squash on a baking tray.

2 Roast the squash for 20-25 minutes or until fork-tender. Place in a food processor and whizz until smooth. Drain any excess moisture.

3 Put the chorizo pieces in a large dry pan over a medium heat and cook for 5-6 minutes until the fat has rendered and the chorizo is crispy. Remove to a plate lined with kitchen paper and set aside.

4 Return the pan with the chorizo fat to a medium heat. Add the onion and cook for 4-5 minutes, stirring occasionally, until onion is soft and slightly browned. Add the garlic and some salt and pepper and cook for a further 30 seconds.

5 Add a splash of stock to the pan and scrape up any sticky bits from the bottom using a wooden spoon. Add the remaining stock and stir to combine. Bring the mixture to a simmer.

6 Stir in the butternut squash purée and bring the mixture back up to a simmer.

7 Remove from the heat and use a stick blender to whizz until smooth.

8 Stir in the goat's cheese until melted. Add the milk and whizz again with the stick blender until smooth and velvety. Top each portion with some crumbled goat's cheese and some crispy chorizo. Serve immediately with the turkey bagels.