Chorizo and Butternut Soup with Herbed Tomato and C

Name: Chorizo and Butternut Soup with Herbed Tomato and Cheese Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan); 1/2 pound chorizo, casing removed, finely chopped; 1 large yellow onion, chopped; 3 large garlic cloves, chopped; 1 tablespoon chili powder (a palmful); 1 1/2 teaspoons ground cumin (half a palmful); Salt and freshly ground black pepper; 1 10-ounce box frozen cooked butternut squash puree, defrosted; 1 quart chicken stock or broth; 4 12-inch flour tortillas; 2 cups shredded Monterey Pepper Jack or smoked Cheddar cheese; 4 scallions, finely chopped; 1/2 cup fresh cilantro leaves (a generous handful), chopped; 2 small plum tomatoes, seeded and chopped

Servings: persons

2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)
1/2 pound chorizo, casing removed, finely chopped
1 large yellow onion, chopped
3 large garlic cloves, chopped
1 tablespoon chili powder (a palmful)
1 1/2 teaspoons ground cumin (half a palmful)
Salt and freshly ground black pepper
1 10-ounce box frozen cooked butternut squash puree, defrosted
1 quart chicken stock or broth
4 12-inch flour tortillas
2 cups shredded Monterey Pepper Jack or smoked Cheddar cheese
4 scallions, finely chopped
1/2 cup fresh cilantro leaves (a generous handful), chopped
2 small plum tomatoes, seeded and chopped

1
Preheat a large soup pot over medium-high heat.
2
Add the EVOO, then add the chopped chorizo and cook, stirring frequently, for 2 minutes.
3
Add the onions, garlic, chili powder, cumin, salt, and pepper.
4
Continue to cook for 3 minutes.
5
Stir in the butternut squash puree.
6
Add the chicken stock, bring to a simmer, and cook for 10 to 15 minutes.
7
While the soup is cooking, preheat a nonstick skillet or griddle pan to high heat.
8
Blister a flour tortilla for 20 seconds, then flip.
9
Cover half the tortilla surface with some of the shredded cheese, chopped scallions, cilantro, and tomatoes, and season with salt and pepper.
10
Fold the tortilla in half and cook for a minute longer, 30 seconds on each side, pressing down gently with a spatula.
11
Repeat with the remaining 3 flour tortillas.
12
Cut the quesadillas into 4 wedges and serve alongside the soup.

1019

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan), 1/2 pound chorizo, casing removed, finely chopped, 1 large yellow onion, chopped, 3 large garlic cloves, chopped, and more.

Yes, Chorizo and Butternut Soup with Herbed Tomato and Cheese Quesadillas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chorizo and Butternut Soup with Herbed Tomato and Cheese Quesadillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions