Ameri-terranean Butternut Squash Soup with Chorizo and Manchego cheese

                                                                                                                              

Growing up in Spain, pumpkin and squash weren't exactly staples of local cuisine. When I discovered this butternut squash soup, the recipe made it clear that bacon and cheddar were keystone ingredients. I can't argue against the sweet tasty brilliance of this combination; however, I could not help myself. I had to mess with perfection.

So I decided to test the recipe using a combination of Spain's iconic chorizo sausage and pancetta (bacon's leaner Italian cousin). I also replaced the Cheddar with a blend of aged Manchego and Gruyére cheeses.

The end result was a rustic dish endowed with a muscular American build--and a sexy Mediterranean accent. In other words, it was freaking spectacular.

Test it out in your own kitchen sooner rather than later! I suggest this because if you do, I'm confident you'll be tempted to add this dish to your holiday dinner table.  It's easy and quick to make (don't be intimidated by the long list of ingredients--it only took about 30 min, including prep). The flavors are exquisitely complex, yet not too rich or too filling at all--making it a great choice for a first course.

GATHER AND PREP YOUR INGREDIENTS (yields up to 6 servings):

Pancetta (5 oz.) and Chorizo (3 oz.), cut in 1/4-in. cubes

1 Butternut squash (about 2 lbs.), trimmed, unseeded, and cut into 1-inch cubes

1 large yellow onion, diced

2 garlic cloves, minced

2-3 tbsp butter

Ground cumin and dried tarragon (2 tbsp. each)

2 bay leaves

3 cups chicken stock or broth 

1/2 cup Prosecco or Champagne 

2 tsp of flour or corn starch

2 tbsp sour cream
1/2 cup shredded Manchego and/or Swiss cheese
Hot sauce or ground pepper to taste

GET COOKING:

Remove as much fat as possible from the Pancetta. When scaling this recipe to a larger pot, make sure the proportion of the chorizo used equals no more than 2/3 of the pancetta. This is because the paprika-heavy chorizo has a very distinct, powerful profile and you don't want it taking the dish over completely--instead, you want it to harmoniously balance with the milder, more delicate flavor of the pancetta.

Melt the butter at medium heat; then add the onion and sauteé at medium-high heat until translucent and tender.

When the onions start developing a golden color, add the pancetta and chorizo combo, the cumin and tarragon, the minced garlic, and the bay leaves.

Sauteé stirring frequently at medium-high heat for about 5 minutes, or until the meat is cooked.

Add the butternut squash, pouring the chicken stock and Prosecco over it.

Bring it all to a boil at high heat, stirring gently--then reduce heat to medium and simmer uncovered for 10-12 minutes.

In the meantime, dissolve the flour or corn starch into a few tablespoons of cold water.

Stirring gently and slowly, incorporate the flour/water mixture and simmer uncovered for another 5 minutes or until the butternut squash is cooked. Then add the sour cream and stir to blend thoroughly. For a little extra dimension, add your favorite hot sauce or freshly ground pepper to taste.

You're done cooking now. Ladle the soup into bowls and top with shredded Swiss and/or Manchego cheese. The only thing left to do is...enjoy (and "buen provecho")!

PANTRY QUEEN TIP:

I like sipping on bubbly so I stock it at home, ensuring there's always a chilled bottle handy whenever the mood (or the company) calls for a glass of wine. As result, you're also likely to find an uncorked, partially-consumed bottle of brut or some other type sparkling wine in my fridge on any given day. Because it's a shame for this nectar of the gods to go to waste, I use it to cook. Basically, I use Champagne, Cava and Prosecco to substitute in recipes that call for white wine or lager beers. 

In my mission to remain well-stocked, I discovered this Prosecco recently--the pretty label caught my eye, and the price was quite affordable (around $15 per bottle) so I gave it a go. I liked it--it's on the dry side, with a steady fizz, and works quite well at the dinner table when paired with spicy or vegetarian dishes. Cin cin, y'all!