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Chorizo, Black-eyed Beans and Butternut Squash Soup

A warming and hearty autumn soup with chorizo, black eyed beans and butternut squash

Servings: 4
Course: Main Course , Soup , Lunch , Dinner , Others

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

Instructions

    Cup of Yum
  1. Heat the oil in a pot and fry the onion for 5 mins till soft.
  2. Add in the chorizo, garlic, paprika, cinnamon, bay leaf and thyme and fry for 2 mins.
  3. Then stir in the butternut squash and black eyed beans and fry for 2 mins.
  4. Pour in the stock and chopped tomatoes and bring to the boil.
  5. Cover and reduce to a simmer for about 20-25 mins or until the butternut squash is cooked through.
  6. 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.