Chorizo, Butternut Squash and Black Bean Soup: A Great Football Sunday Treat

Blogger Jennifer Bostrom tries a new twist on chili, perfect for serving on football Sunday.


This week, an old friend shared a recipe with me that he found on The Christian Science Monitor website for chorizo, pumpkin and black bean chili.

I altered my ingredients a little bit, especially since my sugar pumpkins were not ready or willing to be cooked just yet. The outcome was awesome. My substitutions are below:

  • 1 pound chorizo
  • 1 pound andouille sausage
  • 1 yellow onion, finely chopped
  • 4 cups chicken broth
  • 3 teaspoons cinnamon
  • 1/4 teaspoon chili powder
  • 1 and 1/4 pound frozen chopped butternut squash (fresh butternut squash is okay, too, just cut into bite-sized chunks)
  • 2 15-oz. cans of black beans, rinsed and drained
  • Avocado, chopped
  • Sour cream
  • Cheddar cheese



1. Cut the chorizo and andouille sausage into rounds. I left the skins on, but these can easily be removed and the meat broken up. Sauté in a heavy-bottomed saucepan or dutch oven until the meat begins to brown.

2. Add in chopped onion and stir occasionally to keep ingredients from burning. Once the onion is softened, add in the chicken broth.

3. Next, add the cinnamon and chili powder. More chili powder can be added to taste.

4. Stir in frozen butternut squash and black beans. Allow to simmer for 20-30 minutes.

5. Serve chili with a sprinkle cheddar cheese over a dollop of sour cream. Top with chopped avocado and enjoy!

Note: The original recipe calls for using the pumpkin flesh of a 2-3 pound pumpkin. As stated above, my pumpkins were not quite ripe enough (and I felt a little guilty cutting one up before Halloween), so my husband went to the store and brought home some frozen butternut squash.

I ended up only using one bag instead of the two that he bought, so the chili had more of a soup consistency. This was perfectly fine for us, but if you are looking for a thicker meal, more butternut squash and less broth will do the trick.

I have only ever tried chorizo and andouille sausages once or twice in the past. For me, the chorizo was much spicier. If you're looking for an overall milder taste, use only andouille, or regular sweet sausage can be substituted and chili powder can be added to taste.

This post is contributed by a community member. The views expressed in this blog are those of the author and do not necessarily reflect those of Patch Media Corporation. Everyone is welcome to submit a post to Patch. If you'd like to post a blog, go here to get started.


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