Grill

I often make a version of this soup in the oven. It is a no brainer (pair a sweet potato or kabocha with a variety of onions and garlic), really easy (just peel, cut, anoint, roast and blend), very satisfying (depthy caramelized bits meld with earthy sweetness) and versatile (top with a flavorful drizzle of just about anything). I decided to try it on the grill which turned out great. I also wanted to make it a bit more substantial and settled on chorizo which pairs so nicely with sweet potatoes. By spreading the chorizo thin onto some thick slices of bread, I was able to toast the bread and get some nice char on the meat. The bonus was that the juices from the sausage then dripped into the bread. I chose a cilantro, lime, avocado drizzle and buttermilk, the tanginess pairing perfectly with the sweetness of the soup. I also have leftover chorizo which makes brilliant migas for breakfast. <br /> <br />The chorizo is best after it sits for a day but is plenty good day of. The veggies can be grilled ahead of time or even made into soup a day or two in advance and then everything pulled together at meal time.

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