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!
- 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
- Wash and dry the vegetables. Cut up into medium size chunks.
- 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.
- 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.
- Transfer chorizo to a 4 quart soup pot, add roasted vegetables and broth. Bring to a boil quickly and then simmer.
- While simmering, add 1/2 cup of frozen green chile and sliced kernals from 1 ear of corn
- Simmer until warm all the way through. Serve immediately. This soup tastes great while the vegetables are fresh and colorful!