Butternut Squash And Black Bean Soup Recipe | olivemagazine

Butternut squash and black bean soup with tortillas

2 onions
finely chopped
oil
4 cloves garlic
finely sliced
1 tbsp ground coriander
2 × 400g tins tinned cherry tomatoes
3 chipotle chillies in adobo
chopped
1 small butternut squash
peeled and cubed
1.5 litres chicken stock
400g tin black beans
2 tortillas
6 tbsp soured cream
grated to make 6 tbsp cheddar
avocado
1 cubed
4 rings pickled jalapeño chillies
finely chopped

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.