Butternut squash chorizo soup

Butternut squash chorizo soup
(Inspired by Kelli's butternut squash-sausage soup)

Ingredients (~6 large servings)
2 medium-large butternut squash
1 pound chorizo (I bought mine as sausages at Whole Foods and deconstructed)
A few slices of bacon
1 quart chicken stock
1 can coconut milk
A few tablespoons of minced onions -- I used the pre-chopped onions/shallots/garlic from TJ's
Dried chives
Parsley
Salt
Pepper

Roast the butternut squash.  I coat mine with olive oil and roast whole at 400 degrees for about half an hour, then cut off the ends and roast the part with no seeds until it's mushy.  Personal preference: to overcook the squash a bit, it's easier to puree and a bit sweeter that way.

While your squash is roasting, cook your sausage and bacon.  I prefer to cook the bacon and sausage separately then combine, removing the bacon fat in the process.  Remove to low heat (just enough to keep warm).

Saute the onion in a little bit of olive oil, then cover with half the stock and continue cooking at a medium-low heat.

After cutting away the section of the squash with the seeds, return the majority of the squash to the oven, and let the rest cool for a bit.  Then scoop out and toss the seeds, peel away the skin, and throw that squash in the pot with the simmering stock.

Add half of the chorizo-bacon to the pot, as well as half the can of coconut milk, and food process until smooth.  Return to low heat.

Finally, when the rest of the squash is done, peel and add immediately to the food processor with the rest of the coconut milk and the broth as needed to help it blend.  Add this pureed squash back to your main soup pot.  Add the rest of the chorizo bacon (this is a texture thing -- I like some finer bits and some chunkier bits, but you could either blend it all or not blend the meat at all).  If you think it needs to thin out a bit, add more broth.

Season to taste.  If you like things spicier, a little cayenne or tabasco would be great in this.  If you like it more savory, add more coconut milk and top with a little nutmeg and cinnamon.

If your life isn't strict paleo, serve with some sour cream or soft goat cheese on top.  If it is, served with fresh cracked pepper and sea salt.