Chipotle butternut squash and black bean chunky soup with guacamole and homemade tortilla chips – Kallo

Chipotle butternut squash and black bean chunky soup with guacamole and homemade tortilla chips

Chipotle butternut squash and black bean chunky soup with guacamole and homemade tortilla chips

Serves: 4

Cooking time: 50 minutes

Ingredients

1.5 tbsp olive oil
2 red onions, finely chopped
1 butternut squash, approx. 1kg, peeled and cut into 1cm cubes
2 tbsp chipotle paste, or to taste
400g tin of black beans, drained
1l stock made with 1 of our Kallo Organic Vegetable stock cubes (or 1 of our Kallo Organic Low Salt Vegetable stock cubes if you prefer), the equivalent of 1 tbsp of Vegetable & Mixed Herbs stock paste
1 avocado, peeled, destoned and cut into 1cm cubes
1 ½ limes
Pinch of chilli flakes, or to taste
Small bunch coriander, ¾ roughly chopped
2 tortillas

How to make

Preheat the oven to 200c/180c fan/gas mark 6.
Heat 1 tbsp oil in a large pan and cook the onions over a high heat for 5 minutes, stirring regularly. Add the squash and cook for another 5 minutes.
Stir in the chipotle paste then add the black beans and stock and simmer gently for 30 minutes until the squash is tender and starting to fall apart.
Meanwhile, mix the avocado, juice of ½ a lime, remaining oil, chopped coriander, chilli flakes and season to taste.
Cut the tortillas into wedges and bake in a single layer on a baking tray for 8-10 minutes until crisp.
Serve the soup in bowl topped with spoonfuls of the guacamole, tortillas, some coriander leaves and lime wedges.

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