Butternut squash and black bean soup with tortillas

Butternut squash and black bean soup

Preparation and cooking time
- Total time40 mins
A little effort
Serves 6

Ingredients

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.