There are still a few lingering days of sunshine left but fall is definitely here. The mornings and evenings are chilly, the rain has returned, and its just about time for cozy sweaters and warm, fall foods. This lentil soup is incredibly easy, the most difficult part is cutting up the squash and you could even buy that precut if you want to! The chorizo makes it super hearty and gives a ton of flavor without being too spicy and pairs well with the earthiness of the lentils and kale. The pumpkin buttermilk rolls are a slightly sweet compliment to the spice in the soup and are perfect for dunking in the broth. They would also be great for Thanksgiving which is what I'm planning to make them for next!
Chorizo Lentil Soup
Ingredients -
2 Tbsp olive oil
1 medium onion - diced
1/2 tsp kosher salt
1 pound bulk chorizo
1 clove garlic - minced
1 tsp cumin
1 15 oz can diced tomatoes
4 cups butternut squash cut into 1/2 inch dice
1 bunch kale, tough ribs removed, roughly chopped
6 cups chicken broth
1 cup brown lentils
Heat the olive oil over medium heat in a large dutch oven or stock pot. Add the onions and salt and sauté until they are starting brown. Add the chorizo, garlic, and cumin. Break up the chorizo into small pieces and sauté until it is browning slightly and cooked through. Add the tomatoes, squash, and kale, stir to combine and cook for a few minutes to until the kale wilts down. Add the broth and the lentils, stir well, bring the soup to a boil then reduce the heat to low and simmer until the lentils and squash are tender, about 30-45 minutes. Taste and adjust the salt if necessary. The chorizo has a lot of salt and spices and the chicken broth also has salt so I hold off on adding extra salt till the end.
Pumpkin Buttermilk Rolls
1 cup buttermilk
1 stick unsalted butter
1/2 cup pumpkin puree
1 egg
1 egg yolk
3.5 cups flour
1/3 cup sugar
1/2 tsp salt
2 tsp yeast
2 Tbsp melted butter for brushing the tops of the rolls
Place the butter in small sauce pan over medium low heat, when the butter is almost completely melted add the buttermilk and whisk until all the butter has melted. Remove from the heat, add the pumpkin and stir to combine. Set aside to cool slightly. In the bowl of a stand mixer, fitted with the dough hook, combine the flour, sugar, salt, and yeast. After the pumpkin mixture has cooled down to around to what feels like lukewarm (around 100 degrees if you have a thermometer), whisk in the egg and egg yolk. Add the wet ingredients to the stand mixer with the flour. On medium speed mix until all the flour is incorporated and a sticky dough forms. Continue to mix for 3 more minutes. Coat the inside of a large bowl with oil, add the dough to the bowl. It will be very sticky but thats ok. Turn the dough over to coat both sides with oil. Cover the bowl with a cloth or plastic wrap and let the dough rise until it is doubled in size, about 1.5 hours. When the dough has finished rising turn it out onto a lightly floured surface. Cut the dough into 12 equal pieces, and shape each piece into a ball. Place the dough balls in a buttered 9x13 baking dish in 4 rows of 3. Cover and let them rise again for 30 minutes. While they are rising preheat the oven to 375. After they are done rising, brush the tops of the rolls with the melted butter. Bake the rolls for 25 -30 minutes until they are golden brown.
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