Chorizo, Black-eyed Beans and Butternut Squash Soup
User Reviews
5.0
3 reviews
Excellent
-
Servings
4
-
Course
Main Course, Soup, Lunch, Dinner, Others
Chorizo, Black-eyed Beans and Butternut Squash Soup
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A warming and hearty autumn soup with chorizo, black eyed beans and butternut squash
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Ingredients
- 2 tbsp olive oil
- 1 large onion sliced
- 200 g (7oz) chorizo sliced
- 2 cloves garlic minced
- 1/4 tsp smoked paprika
- 1/4 tsp ground cinnamon
- 2 bay leaves
- 4 sprigs fresh thyme
- 450 g (1lb) butternut squash or sweet potato peeled and cubed
- 220 g (7.5oz) cooked black eyed beans
- 450 ml (15fl. oz) stock
- 220 g (7.5oz) chopped tomatoes
- salt
- ground black pepper
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Instructions
- Heat the oil in a pot and fry the onion for 5 mins till soft.
- Add in the chorizo, garlic, paprika, cinnamon, bay leaf and thyme and fry for 2 mins.
- Then stir in the butternut squash and black eyed beans and fry for 2 mins.
- Pour in the stock and chopped tomatoes and bring to the boil.
- Cover and reduce to a simmer for about 20-25 mins or until the butternut squash is cooked through.
- Adjust seasoning and serve.
Notes
- Feel free to use black beans or other beans to your preference. You can add more stock if you prefer more liquid in your soup. If you want a thicker soup mash a little bit of the butternut squash in the soup.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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