Name: Spicy Squash Soup
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Cuisine: Mexican-American
Ingredients: 1 large kabocha squash, quartered and deseeded.; 1 tablespoon extra virgin olive oil or melted ghee.; 1 pound chorizo.; 2 tablespoons butter or ghee.; 1 pound fresh medium-large sized shrimp, peeled and deveined.; 2 teaspoons fine sea salt, divided.; 3 fresh limes, juiced, divided.; 1 13.5 ounce can full-fat coconut milk.; 1 cup chicken broth.; 1/8 teaspoon cayenne pepper.; Fresh cilantro for garnish (optional).; Fresh jalapeno slices for garnish (optional).

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

I've discovered the most incredible fall soup that brings together my favorite flavors. This Chorizo Shrimp Kabocha Squash Soup is pure comfort in a bowl. The sweet kabocha squash creates this velvety base while spicy chorizo adds that perfect kick. Add tender shrimp and you've got a bowl of pure magic that my family requests again and again.

Why This Soup is Pure Gold

Let me tell you why this soup has earned a permanent spot in my recipe collection. The creamy kabocha base is just dreamy and when you get that hit of crispy chorizo with sweet tender shrimp it's like a flavor party in your mouth. I love how it feels fancy enough for guests but cozy enough for a quiet night in.

Everything You'll Need

Kabocha Squash: 1 medium one peeled seeded and cubed creates that silky base
Chorizo: 1/2 pound cooked until deliciously crispy
Shrimp: 1/2 pound peeled and deveined they add such lovely sweetness
Onion: 1 medium diced it builds such good flavor
Garlic: 4 cloves minced because garlic makes everything better
Chicken Broth: 4 cups for that rich base
Coconut Milk: 1 cup makes everything creamy and luscious
Lime Juice: 1 fresh lime brightens everything up
Salt and Pepper: Season as you like

Let's Make This Together

Start With the Chorizo: Get your big soup pot hot over medium heat and cook that chorizo until it's nice and crispy. Set it aside but leave all those flavorful oils in the pot they're like liquid gold.
Build the Base: Toss your onion and garlic into those amazing chorizo oils they'll soak up all that flavor as they soften up about 3-5 minutes does it.
Time for Squash: Now add your kabocha cubes give them a good stir to coat them in all those tasty bits.
Let It Simmer: Pour in your chicken broth bring everything to a bubble then lower the heat and let it simmer. About 20 minutes until your squash is fork tender.
Make It Smooth: My immersion blender is my best friend here blend until it's silky smooth. Then stir in that coconut milk fresh lime juice and season until it's just right.
Finish Strong: Add back your crispy chorizo and pop in those shrimp. They only need about 5-7 minutes to turn perfectly pink.

Mix It Up

I've made this soup countless ways. Sometimes I'll skip the meat and toss in some crispy chickpeas for my vegetarian friends. Other times I'll use leftover rotisserie chicken instead of shrimp. When I'm craving extra heat I'll add a pinch of smoked paprika it adds such depth.

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. | cookingwithcasey.com

The Perfect Bowl

My favorite way to serve this soup is with a sprinkle of fresh cilantro and those crispy chorizo bits on top. A squeeze of lime just before eating makes everything pop. We love dunking crusty bread or some tortilla chips makes it even more fun.

Saving For Later

This soup keeps beautifully in the fridge for about 4 days in a sealed container. When you're ready for another bowl just warm it slowly on the stove stirring now and then. The microwave works too just heat it in short bursts.

My Kitchen Tips

Save yourself some stress and prep that kabocha squash ahead of time I always do. Fresh lime juice makes such a difference don't skip it. Watch those shrimp carefully you want them just pink and tender. For extra smooth soup my blender works wonders.

All About That Squash

Kabocha squash brings something really special to this soup. It's naturally sweet and gets so creamy when cooked. The way it plays with the spicy chorizo and sweet shrimp creates this amazing balance that keeps you coming back for more.

Feed a Crowd

This soup has become my go to when I'm hosting dinner parties. It's got that wow factor that makes everyone ask for the recipe. Plus the rich flavors and creamy texture just feel special perfect for holidays or any gathering.

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. | cookingwithcasey.com

Spice It Your Way

In my house we love things spicy but you can totally adjust this to your taste. Try mild chorizo if you're sensitive to heat or add some red pepper flakes if you want more kick. A little extra coconut milk helps cool things down if needed.

Quick Shrimp Tip

I always keep frozen shrimp on hand for this soup. Just pop them in the fridge the night before or run under cold water to thaw. Pat them really dry before adding to your soup it makes such a difference in how they cook.

Plan Ahead

On busy weeks I make the soup base early then just reheat and add the chorizo and shrimp when we're ready to eat. It's such a time saver and the flavors actually get better after a day or two in the fridge.

Lunch Made Easy

I love packing this soup for lunch just portion it into containers straight from dinner. It reheats like a dream makes my workday so much better. Plus it's filling enough to keep me going all afternoon.

Freezer Friendly Tips

The base of this soup freezes beautifully just leave out the shrimp. Let it cool completely before freezing in your containers. When you're ready to eat just thaw reheat and cook up some fresh shrimp to add in.

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

Make It Pretty

I love finishing this soup with different toppings. A swirl of olive oil some smoked paprika or toasted pumpkin seeds add such nice texture. Sometimes I'll dollop on some sour cream it looks beautiful and tastes amazing.

Don't Skip the Lime

That splash of lime juice at the end is my secret weapon. It cuts through the richness and makes all the flavors sing. I always serve extra lime wedges at the table and sometimes even add a bit of zest on top.

Switch Up Your Protein

While I love the shrimp and chorizo combo don't be afraid to experiment. Sometimes I'll use chicken other times fish like cod works beautifully. Each version brings its own personality to the dish but keeps that cozy satisfying feeling.

Perfect Pairings

We love this soup with a crisp glass of Sauvignon Blanc or a light beer. For non alcoholic options try it with sparkling water and a squeeze of lime. Something refreshing helps balance out the richness.

Year Round Comfort

While this soup feels extra cozy on cold nights we enjoy it all year round. The bright flavors work just as well in warmer months. I'll serve it with a light salad or some fresh fruit to keep things balanced no matter the season.

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

Frequently Asked Questions

→ Can I use different types of squash?: Yes, butternut or acorn squash work well as substitutes. Just adjust cooking time as needed since kabocha tends to cook faster than other squash varieties.
→ What type of chorizo works best?: Mexican-style ground chorizo works best for this recipe. Spanish chorizo is cured and won't break down the same way in the soup.
→ Is this soup spicy?: The spice level comes from chorizo and cayenne pepper. You can adjust the heat by using mild chorizo or reducing the cayenne pepper amount.
→ How long do leftovers keep?: Leftovers stay good for 3-4 days in the fridge. You can store the soup with the meat and shrimp mixed in for easy reheating.
→ Can I freeze this soup?: The base soup freezes well for up to 3 months. For best results, freeze the soup separately from the chorizo and shrimp mixture.

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