Roasted Butternut Squash and Red Pepper Chourico Soup
1 butternut squash, peeled and cubed
1 red bell pepper, cut into large chunks
2 garlic cloves, skin intact
1 tsp pepper
1½ tsp salt
½ tsp red pepper flakes
3 cups chicken broth
½ pound Mello’s Finest Ground Chourico
Dill, for garnish
Preheat oven to 375°F.
Add squash, red pepper, and garlic to a baking sheet. Toss in oil, salt, pepper, and red pepper flakes. Bake for 25-30 minutes or until squash is soft and can easily be mashed with a fork.
Cook chourico in a small saucepan with oil until heated through. Set aside.
Add all the veggies to a large pot (removing garlic skin).
Pour in one cup broth and using a hand blender, blend vegetables until pureed. Continue adding broth until you reach your desired consistency.
Once done, pour into individual bowls and top with chourico and garnish with dill.