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.
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
1 red chilli, sliced
Grilled torn tortillas or chunky bread, to serve
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.