Butternut Squash and Chorizo Soup

The ingredients:

• 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

The how-to:

1. Roast the squash in the oven and peel.
2. Blend squash with cream cheese, pepper, garlic, onion and 2 cups of broth.
3. Pour in a medium sauce pan over medium high heat.
4. Add the rest of the broth and bring to a boil.
5. Add oregano, salt and pepper and reduce to low heat.
6. Simmer for 15 minutes stirring constantly.
7. In an skillet cook chorizo until brown.
8. Serve soup in bowls and top with one or two spoonfuls of chorizo and enjoy hot.

¡Buen provecho!