Ingredients
1 cup diced Portuguese chorizo
1/2 cup chopped Onion
1 jalapeno chopped
1 cup chopped mushrooms
1/2 cup chopped cabbage
2 cloves garlic chopped
1/4 cup white wine
1 quart veggie stock
1 small butternut squash peeled and chopped
5 fresh sage leaves ripped
1 sprig thyme leaves only
1 branch rosemary leaves only
1 1/2 tablespoons dijon mustard
1 tablespoon honey
a few slices of queso freir
Directions
1
Cook the chorizo in a large soup pot in a little oil to brown slightly and render some of the fat. Remove from the pan and set aside in the fridge.
2
Cook the onions and jalapenos on high heat in the oil/chorizo fat mixture for about 10 minutes. Add the mushrooms and cabbage and continue to cook about 5 more minutes. There should be lots of browning going on.
3
Add the garlic and cook 2 minutes. Add in the wine and stir to combine, scraping the brown bits off the bottom of the pan.
4
Add in the stock, squash, sage, thyme, and rosemary and season with salt and pepper. Bring to a simmer and cook for about 30 minutes until the squash is soft.
5
Add in the mustard. Blend with a hand blender and taste for seasoning. Add more salt/pepper/mustard/herbs if needed. Add some water or more stock if it is too thick. Simmer another 10 minutes and blend again to make sure it is nice and smooth.
6
Meanwhile, cook the cheese on a grillpan or frying pan to brown and heat through.
7
To serve, warm up the chorizo, fill bowls with soup, top with some of the chorizo, and add a slice or two of the fried cheese.