Butternut squash, Red Fox and chorizo soup

A hearty and flavourful soup made with roasted butternut squash, smoky chorizo, and a touch of spice. Enhanced with the unique addition of Red Fox, a nutty aged cheese, for a rich and comforting dish. Perfect for chilly days!

Ingredients:

1 medium butternut squash (cut in half and seeds removed)
1 head garlic
1 tablespoon olive oil
450g fresh chorizo (removed from casing wrapper and finely chopped)
1 large onion, diced
2 stalks celery, chopped
2 medium carrots, chopped
1 litre chicken stock
Salt and pepper
150g Red Fox, grated
150ml double cream

Method

1. Preheat the oven to 200C degrees. Remove most of the papery skin from the garlic and cut off the tops.
2. Place the squash skin side down on a baking sheet and put the head of garlic, cut side up, in one of the butternut squash halves. Drizzle the olive oil over the squash and garlic and roast for 30 minutes, or until the squash is tender.
3. While the squash cooks, make the rest of the soup. Add the chorizo to a medium-sized pot over medium-high heat. Cook until it’s crispy, about 15 minutes. Remove the crispy chorizo from the pot making sure to leave the oil in the pot.
4. Add the onion, celery, and carrots to the pot and cook until soft. Transfer the vegetables to your blender.
5. When the squash is cooked, remove it from the oven and let it cool for a few minutes. When it is cool enough to touch, scrape the flesh and add to the blender. Squeeze the roasted garlic cloves out of the skin and add them to the blender as well.
6. Add 500ml of the stock, cream and the Red Fox cheese to the blender and blend on high until smooth. Return the soup to the pot and add just enough stock so that the soup is as thick or thin as you would like it to be. Season the soup to taste with salt and pepper then warm the soup for a few minutes before serving it.
7. Ladle the soup into bowls and top with the chorizo crispies.

Recipe from Belton Farm