End-of-Summer Squash & Chorizo Soup

We just enjoyed our first frost and we are celebrating with my husband’s new favorite End-of-Summer Squash & Chorizo Soup. This chunky, spicy soup is chock full of summer vegetables like green zucchini, red peppers, yellow squash, green chile, sweet corn, onions and garlic. The flavor comes from a good, coarse cut pork chorizo sausage. You can make this soup in 45 minutes and serve right away!

End-of-Summer Squash & Chorizo Soup

Ingredients:

  • 1 Large Yellow Onion, chunky chopped
  • 1 Green Zucchini, sliced into half moons
  • 1 Yellow Squash, sliced into half moons
  • 1 Red Pepper, chunky chopped
  • 8 oz Mushrooms, quartered
  • 4 Garlic Cloves, peeled
  • 2 teaspoons Garlic Salt
  • 1 lb. Coarse Ground Mexican Chorizo Pork Sausage
  • 4 cups (32 oz. box) Vegetable Broth
  • 1/2 cup Green Chile, the frozen roasted & peeled kind is perfect!
  • 1 Ear of Sweet Corn

Directions:

  1. Wash and dry the vegetables. Cut up into medium size chunks.
  2. Spray olive oil on a cooking pan, spread vegetables across pan, spray with a bit more olive oil and season with garlic salt. Roast in an oven at 400 degrees for 30 minutes.
  3. While your vegetables are roasting, fry your chorizo breaking the bits apart into small pieces. Get it good and brown. When done, transfer meat to a plate covered with a paper towel. This will help to remove as much grease as possible.
  4. Transfer chorizo to a 4 quart soup pot, add roasted vegetables and broth. Bring to a boil quickly and then simmer.
  5. While simmering, add 1/2 cup of frozen green chile and sliced kernals from 1 ear of corn
  6. Simmer until warm all the way through. Serve immediately. This soup tastes great while the vegetables are fresh and colorful!

Ready to be roasted soup veggies

 

Cooked chorizo

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