Chorizo and Butternut Soup

With Herbed Tomato and Cheese Quesadillas

From Rachael Ray: 365 No Repeats

2 Tbsp extra-virgin olive oil (EVOO)
1/2 pound chorizo, casing removed, finely chopped
1 large yellow onion, chopped
3 large garlic cloves, chopped
1 Tbsp chili powder
1 1/2 tsp ground cumin
salt and fresh ground black pepper
1 10oz box frozen cooked butternut squash puree, defrosted
1 quart chicken stock or broth
4 12" flour tortillas
2 C shredded Monterey Pepper Jack or smoked Cheddar cheese
4 scallions, finely chopped
1/2 C fresh cilantro leaves, chopped
2 small plum tomatoes, seeded and chopped

Preheat a large soup pot over medium-high heat. Add the EVOO, then the chopped chorizo and cook, stirring frequently, for 2 minutes. Add the onions, garlic, chili powder, cumin, salt and pepper. Continue to cook 3 minutes. Stir in the butternut squash puree. Add the chicken stock, bring to a simmer, and cook for 10-15 minutes.

While the soup is cooking, preheat a nonstick skillet or griddle pan to high heat. Blister a flour tortilla for 20 seconds, then flip. Cover half the tortilla surface with some of the shredded cheese, chopped scallions, cilantro, and tomatoes, and season with salt and pepper. Fold the tortilla in half and cook for a minute longer, 30 seconds on each side, pressing down gently with a spatula. Repeat with remaining 3 flour tortillas. Cut the quesadillas into 4 wedges and serve alongside soup.