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Smoky Butternut Squash & Black-Bean Soup

Smoky Butternut Squash & Black-Bean Soup

Inspired by the flavours of Mexico, this can be a stew or soup, depending on how much stock you decide to add to the pot.

Serves 4

INGREDIENTS

1 chipotle pepper, soaked in water for 10 minutes
2 tbsp olive oil
1 butternut squash, peeled and cubed
1 onion, chopped
3 garlic cloves, crushed
1 tsp dried oregano
2 tsp cumin seeds
1/2 tsp smoked paprika
400g tin black beans, rinsed and drained
Approx 500ml vegetable or chicken stock
4 tbsp sour cream
Handful coriander
1 red chilli, sliced
1 lime
Grilled torn tortillas or chunky bread, to serve

METHOD
1 Finely chop the chipotle, keeping the soaking water. Heat the oil in a large pan over a medium heat. Add the butternut squash, onion, garlic, oregano, cumin, smoked k paprika, chipotle and black beans. Season with salt and pepper. Cook, stirring occasionally, for 15 to 20 minutes.
2 When really soft, mash roughly with the back of a spoon then add the chipotle soaking liquid and enough stock to make a thick soup. Bring to the boil. Spoon into bowls and top with sour cream, coriander, chilli and a squeeze of lime. Serve with grilled tortilla.

The Carousel thanks Bill Granger for the recipe.

Written by Bill Granger

Bill Granger is an Australian chef and food writer, loved by family cooks and sophisticated foodies alike, for his relaxed style and fresh local-ingredient led dishes. Bill’s sunny, easy-going approach to food is an essential element in his enduring popularity.

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