African•comfort
Chorizo, Black-eyed Beans and Butternut Squash Soup
A warming and hearty autumn soup with chorizo, black eyed beans and butternut squash
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 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.