Butternut squash and black bean soup with tortillas
Serves 6
A little effort
Total time:
Easy vegetarian soup made with butternut squash and black beans. Add Mexican flavour with chillies, avocado and soured cream, then serve with tortillas.
Skip to ingredients
- 2 onionsfinely chopped
- oil
- 4 cloves garlicfinely sliced
- 1 tbsp ground coriander
- 2 × 400g tins tinned cherry tomatoes
- 3 chipotle chillies in adobochopped
- 1 small butternut squashpeeled and cubed
- 1.5 litres chicken stock
- 400g tin black beans
- 2 tortillas
- 6 tbsp soured cream
- grated to make 6 tbsp cheddar
- avocado1 cubed
- 4 rings pickled jalapeño chilliesfinely chopped
Nutrition: per serving
- kcal382
- fat16.8g
- carbs32.4g
- fibre9.9g
- protein20.3g
- salt1.2g
Method
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.
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.