I made this squash soup on Sunday night, except with a few modifications:
I replaced chorizo with whiskey fennel chicken sausage from Ver Brugge. I replaced cayenne sauce with Tapatio and tripled it, and added a few dashes of cayenne powder. I replaced oregano with basil and added kale. And, I didn’t bother with the croutons.
It was probably the best soup I’ve ever made.
