Ingredients
- 1 pound ground chorizo
- 2–3 cups cubed butternut squash (about 1 medium squash)
- 1 medium white onion, diced
- 1 green pepper, diced
- 3 stalks celery, diced
- 2 (14.5 ounce) cans diced tomatoes with liquid
- 2 cups chicken broth (or 2 cups water mixed with 4 scoops Vital Proteins Chicken Bone Broth Collagen)
- 2 tablespoons tomato paste
- 2 tablespoons minced garlic
- 2 tablespoons avocado oil
- 1 tablespoon chili powder
- 1/2 teaspoon salt
Instructions
- In a large stock pot over medium heat, add oil, onion and minced garlic
- Once onion becomes translucent and garlic is fragrant, add ground chorizo
- Brown chorizo and then add in canned tomatoes with liquid, salt and diced green pepper
- Stir and make sure to scrape bottom of the pan while stirring
- Add in tomato paste, celery and chili powder and stir to combine
- In a large measuring cup or bowl, combine water and bone broth collagen by stirring well
- Add broth into the stock pot along with the butternut squash and stir to combine
- Bring to a simmer, cover and let simmer for 25 minutes
- Add additional salt and pepper to taste and serve!
Notes
Slow Cooker Instructions:
1. In a large skillet over medium heat, add oil, onion and minced garlic
2. Once onion becomes translucent and garlic is fragrant, add ground chorizo
3. Brown chorizo. While it’s cooking, add all other ingredients to the slow cooker
4. Once browned, add chorizo and onion to the slow cooker
5. Stir to combine, cover and let cook for 4-6 hours on high
6. Add additional salt and pepper to taste and serve
Nutrition Facts:
- Calories: 376
- Sugar: 9
- Fat: 24
- Carbohydrates: 22
- Protein: 20