Butternut Squash, Chickpeas, And Chorizo Comfort Soup

1. 1

   In a large saucepan, heat olive oil, fry the onion.

2. 2

   Add carrots, butternut squash, and rosemary. Stir. Add chickpeas, broth, salt, and pepper. Cook covered for 25 minutes until squash is tender. Mix, and gradually add broth to obtain desired texture. Adjust the seasoning.

3. 3

   In a pan, fry chorizo, add chestnuts, cook for 4 to 5 minutes.

4. 4

   Pour the soup in plate, add diced chorizo, chestnuts, and a little fresh thyme.

* Per serving · 4 servings · Values may vary.

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