After a long, long “vacation” I am finally back to the blog-o-sphere full of renewed energy, new ideas for this blog and some very exciting new projects regarding food. But before I continue, I want to wish everybody a New Year full of happiness, love, prosperity and delicious food. I am sure this year will be a lot better than last, it has to be!
Last year was seen by many as a very difficult one, but it also had a lot of good moments. For me it was the year that marked the beginning of a career in the field of food and food photography. However, it is only the beginning and I still have a very long way to go to fulfill many of my plans regarding this aspect of my life. My culinary resolutions for this year have to do with continuing learning more about food, food photography and building relations in this field.
Last year was also the year when I found the “voice” for this blog. I’ve always loved the cuisine of my country, but I realized that learning more about it, experimenting with the ingredients I grew up with and sharing that knowledge with others was something I also loved. If you have been following this blog you might have noticed this change, even the subtitle of this blog changed in accordance. This year I want to continue in that direction and I am very happy that more and more people have followed this blog after these changes. Thank you! You, my dear reader, are the one who keeps this blog going. And now to the food.
The new year has been very cold and snowy here in Ohio. That picture above shows the conditions we’ve been having here for almost 2 weeks now. That’s why I have made a lot of soups and comfort food. Last week I prepared a butternut squash soup, but I wanted to give it that Mexican twist so I added half of a chipotle pepper just to give it a hint of spiciness and topped it up with fried Mexican chorizo, because a little bit of fat and protein in your soup doesn’t hurt anybody.
Butternut Squash and Chorizo Soup
- 1 small butternut squash
- 4-6 cups vegetable or chicken broth
- 2 oz cream cheese
- 1/2 chipotle adobado pepper
- 2 garlic cloves
- 1/2 small onion
- 1 TBSP Mexican oregano
- salt and pepper to taste
- 1/2 lb Mexican chorizo
- Roast the squash in the oven and peel.
- Blend squash with cream cheese, pepper, garlic, onion and 2 cups of broth.
- Pour in a medium sauce pan over medium high heat.
- Add the rest of the broth and bring to a boil.
- Add oregano, salt and pepper and reduce to low heat.
- Simmer for 15 minutes stirring constantly.
- In an skillet cook chorizo until brown.
- Serve soup in bowls and top with one or two spoonfuls of chorizo and enjoy hot.