Butternut squash soup, poached free-range egg and chorizo

This super-easy, silky soup is perfect for early autumn evenings and the spicy chorizo and egg make it quite substantial. It’s important to caramelise the squash properly otherwise the soup can be a little bland.

Serves 4
1 medium-size butternut squash, peeled and trimmed
1 litre fresh chicken stock
4 eggs
150g spicy chorizo
Olive oil
Salt and black pepper
A splash of white wine vinegar
A few sprigs of oregano (optional)

1 Heat the oven to 180C/350F/gas mark 4. Slice the squash lengthways down the middle, deseed and then dice into even chunks. Place on a baking tray, drizzle with oil and season.

2 Roast for 45-60 minutes, occasionally turning the squash with a spatula. It should be tender and soft and evenly caramelised.

3 Bring the stock to a boil and keep at a low simmer until the squash is ready.

4 Peel the chorizo and cut into small chunks. Lightly cook over a medium heat in a nonstick pan, reserving the oil.

5 Put the squash into a blender with half the stock. Blend to a puree and add more stock as you go until you have your desired consistency. Season and pour back into a pan to keep warm.

6 Poach the eggs in simmering water with a splash of vinegar until soft-cooked. Remove from the water and drain well.

7 Divide the soup between four bowls and then place an egg in the middle and spoon over the chorizo and its oil. Serve with some oregano leaves if you like.

Recipe supplied by Benjamin Tish, Salt Yard Group

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