Name: Hot Squash Blend
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Cuisine: Mexican-American
Ingredients: 1 big kabocha squash, cut into quarters with seeds removed.; 1 tablespoon olive oil or liquid ghee.; 1 pound chorizo sausage.; 2 tablespoons ghee or butter.; 1 pound fresh shrimp (medium-large size), shells and veins taken out.; 2 teaspoons sea salt (fine), split up.; 3 fresh limes, squeezed for juice, used at different times.; 1 13.5 ounce can coconut milk (full-fat).; 1 cup broth made from chicken.; 1/8 teaspoon pepper (cayenne).; Cilantro leaves for topping (if you want).; Sliced fresh jalapenos for topping (if you want).

A bowl of creamy orange soup topped with shrimp, crispy bits, cilantro, sliced jalapeños, and a lime wedge. | emilyscooks.com

I stumbled upon the tastiest fall soup that combines all my favorite tastes. This Spicy Shrimp with Chorizo and Kabocha Soup is straight-up comfort food. The smooth kabocha makes a velvety foundation while the zesty chorizo gives it just the right punch. Throw in some juicy shrimp and you've got something truly special that my family always begs me to make again.

What Makes This Soup So Amazing

This soup has earned its spot at the top of my go-to list. The smooth kabocha foundation is absolutely wonderful and when you taste that crunchy chorizo with juicy shrimp it's like a flavor explosion. I adore how it works for dinner guests but feels just right for curling up at home too.

Your Ingredient List

Kabocha Squash: 1 medium squash peeled cut into chunks makes your smooth base
Chorizo: 1/2 pound fried till perfectly crisp
Shrimp: 1/2 pound cleaned and prepped they bring natural sweetness
Onion: 1 medium chopped builds the taste foundation
Garlic: 4 cloves finely chopped improves every dish
Chicken Broth: 4 cups forms your flavorful liquid
Coconut Milk: 1 cup adds silky smoothness
Lime Juice: 1 whole lime adds a fresh zip
Salt and Pepper: Add to your liking

Cooking Steps Together

Prep Your Chorizo First: Warm your large soup pot over medium heat and fry that chorizo until crunchy. Take it out but keep those tasty oils in the pot they're packed with flavor.
Create Your Flavor Base: Drop your onion and garlic into those chorizo drippings they'll grab all that yummy taste as they cook down for about 3-5 minutes.
Add Your Squash: Put your kabocha chunks in next and stir them around so they're coated in all those tasty bits.
Get It Cooking: Add your chicken broth let everything come to a gentle boil then turn it down and let it cook slowly. About 20 minutes until your squash feels soft when poked.
Blend Until Smooth: I grab my stick blender and whizz until it's perfectly creamy. Then pour in that coconut milk squeeze in fresh lime and season to taste.
Final Touches: Mix back in your crunchy chorizo and toss in the shrimp. They'll cook through in about 5-7 minutes just until they turn pink.

Switch Things Up

I've tried this soup so many ways. Sometimes I swap in crunchy roasted chickpeas when cooking for veggie friends. Other days I'll use chicken scraps instead of shrimp. When I want it hotter I throw in some smoked paprika which gives amazing richness.

A close-up of a creamy orange soup topped with shrimp, spiced meat, cilantro, and a lime wedge, served in a dark bowl on a wooden surface. | emilyscooks.com

Ideal Serving Suggestions

My top way to dish up this soup is with fresh cilantro sprinkled on top and those crunchy chorizo pieces. A little lime squeeze right before eating makes everything taste brighter. We can't resist dipping crusty bread or some crunchy tortilla chips makes eating it more fun.

Storage Tricks

This soup stays good in your fridge about 4 days if you put it in a tight container. When you want more just warm it up slowly on your stove and stir occasionally. You can use your microwave too just heat it in short blasts.

Helpful Cooking Shortcuts

Cut down on hassle by chopping that kabocha earlier in the day I always do. Real lime juice makes all the difference don't use bottled stuff. Keep an eye on those shrimp you want them just pink not rubbery. For really smooth results my countertop blender does wonders.

Why Kabocha Works

Kabocha squash does something truly magical in this soup. It's got natural sweetness and turns super smooth when cooked. The way it matches with fiery chorizo and delicate shrimp creates this perfect balance that keeps you digging in for another spoonful.

Entertaining Made Simple

This soup has become what I cook when friends come over. It has that special quality that makes everyone want the directions. The deep flavors and smooth texture seem fancy enough for special times or any get-together.

A wooden bowl filled with vibrant yellow soup topped with shrimp, crispy bits, and fresh cilantro, with a lime half and utensils in the background. | emilyscooks.com

Customize Your Heat Level

At my place we go for spicy but you can totally change it to suit you. Try softer chorizo if you can't handle heat or toss in some chili flakes if you want it hotter. A bit more coconut milk helps tone things down if needed.

Simple Shrimp Advice

I always store frozen shrimp for this soup. Just thaw them in your fridge overnight or run cold water over them. Make sure to dry them thoroughly before cooking it really affects how well they turn out.

Meal Prep Ideas

During crazy weeks I make just the soup base ahead then warm it up and add the chorizo and shrimp when dinner time comes. It saves so much time and honestly the soup tastes even better after sitting for a day or two.

Perfect Work Lunches

I love taking this soup to work just put portions in containers right after dinner. It warms up perfectly and makes my day at the office so much better. Plus it keeps me full until snack time rolls around.

Freezing Instructions

The main soup freezes great just leave the shrimp out. Let it cool all the way before putting in containers. When ready to eat just thaw heat up and cook some fresh shrimp to mix in.

A bowl of vibrant orange soup topped with shrimp, crumbled chorizo, fresh cilantro, and lime wedges. | emilyscooks.com

Dress Up Your Bowl

I enjoy finishing this soup with fun toppings. A drizzle of good oil some smoky paprika or toasted seeds add great crunch. Sometimes I drop in a spoon of sour cream it looks beautiful and tastes fantastic.

The Lime Magic

That squirt of lime at the end isn't optional it's my secret trick. It cuts through the richness and wakes up all the flavors. I always bring extra lime wedges to the table and sometimes even grate a bit of zest on top.

Try Different Meats

While I love shrimp and chorizo together feel free to play around. Sometimes I'll throw in chicken other times mild fish like cod works great. Each version brings its own charm but keeps that warm satisfying feeling.

Drink Suggestions

We love this soup with a cold glass of Sauvignon Blanc or a light beer. If you don't want alcohol try it with fizzy water and lime. Something cool helps balance the rich soup flavors.

Good Anytime

Though this soup feels extra cozy when it's cold we enjoy it any time of year. The bright tastes work great even in summer. I'll put it with a small salad or some fresh fruit to round things out no matter when we eat it.

A wooden bowl filled with vibrant orange soup topped with shrimp, spice crumble, fresh cilantro, and a lime wedge. | emilyscooks.com

Common Questions

→ Can I use different types of squash?: Sure, try butternut or acorn squash as options. Just watch your cooking time since kabocha usually gets soft quicker than other squash types.
→ What type of chorizo works best?: Go with ground Mexican-style chorizo for this dish. The Spanish kind is cured and won't mix into the soup the way you want.
→ Is this soup spicy?: The kick comes from the chorizo and cayenne. You can tone it down by picking mild chorizo or cutting back on the cayenne.
→ How long do leftovers keep?: You can enjoy leftovers for 3-4 days when kept in the fridge. Feel free to store everything mixed together for easy warming up later.
→ Can I freeze this soup?: The main soup part freezes nicely for up to 3 months. For the tastiest results, keep the soup separate from the chorizo and shrimp when freezing.

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