Squash Soup with Chorizo

1. Preheat oven to 350°F. Place squash in roasting pan and toss to coat with 2 tbsp. olive oil. Bake 25-30 min., until tender and lightly caramelized.

2. Melt butter in large stockpot. Add onions and sauté until tender and brown. Add garlic, squash, and marsala; cook over high heat until reduced by half. Add stock; bring to a boil, reduce heat to low, and simmer 10-15 min.

3. Meanwhile, heat remaining 1 tsp. oil in sauté pan. Add chorizo; cook until browned. Drain off fat.

4. Strain squash and stock mixture through a fine sieve. Puree solids and return puree to stockpot. Stir in chorizo, Worcestershire, pepper sauce, thyme, and oregano; season to taste with salt and pepper.

5. For service, ladle soup into bowls and garnish with cinnamon croutons.

Spicy Cinnamon Croutons:

1. Melt butter in sauté pan over medium heat. Stir in sugar, chile powder, and cinnamon; cook 2-3 min.

2. Toss bread with butter mixture to coat evenly. Spread bread cubes on a sheet pan and bake in 375°F oven 25-30 min., until crispy and caramelized.

3. Cool croutons on wire rack. Pull apart for service.