Butternut squash and black bean soup
Published: December 19, 2014 at 2:33 PM
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Serves 6
A little effort
Total time: 40 mins
0 reviews
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Easy vegetarian soup made with butternut squash and black beans. Add Mexican flavour with chillies, avocado and soured cream, then serve with tortillas.
Vegetarian
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Make this butternut squash and black bean soup, then check out our classic butternut squash soup.
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Ingredients
Nutrition
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2 onions
finely chopped
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oil
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4 cloves garlic
finely sliced
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1 tbsp ground coriander
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2 × 400g tins tinned cherry tomatoes
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3 chipotle chillies in adobo
chopped
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1 small butternut squash
peeled and cubed
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1.5 litres chicken stock
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400g tin black beans
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2 tortillas
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6 tbsp soured cream
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grated to make 6 tbsp cheddar
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avocado
1 cubed
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4 rings pickled jalapeño chillies
finely chopped
Nutrition: per serving
- kcal382
- fat16.8g
- carbs32.4g
- fibre9.9g
- protein20.3g
- salt1.2g
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Method
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step 1
Fry the onion in plenty of oil in a deep pan until it softens, then add the garlic and coriander and fry for a minute or two. Add the tomatoes and chillies and bring to a bubble, then season well and add the squash and chicken stock. Simmer for about 15 minutes, or until the squash is tender. Stir in the beans and heat through for a minute.
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step 2
Meanwhile, toast the tortillas in a dry frying pan until they are crisp, then cut into slices. Serve the soup topped with the soured cream, cheese, avocodo and jalapeños, with the tortilla slices on the side.
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