Chorizo, Black-eyed Beans and Butternut Squash Soup

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Black Eyed Beans Chorizo and Butternut Squash Soup Recipe

So, autumn officially starts in 4 days.

Although in my Sierra Leonean bones and Suffolk kitchen it pretty much started in mid August.

Logs gathered and split, fires lit and the recipe ideas book filled with a gazillion soup recipe ideas for the coming colder months. Plus all the testing out too. Food blogging fun.

If you go through my soup ideas list, you would be able to tell that I have a serious orange vegetable obsession because the first 5 soups all have butternut squash or pumpkin with notes about sweet potato substitutions. So I figured that starting with butternut squash soup was the way to go.

Chorizo Soup Recipe @ Recipes From A Pantry

This has got everything that you need for a hearty soup, creamy butternut squash balanced by a little tartness from the tomatoes, warming spices from the chorizo, cinnamon and smoky paprika and some protein bulk from the black eyed beans.

It is also the sort of soup that tastes better a few days later. Especially so, when you come home after a long long day, heat up a large bowl, curl up with an equally large spoon in a warm corner with a little itty bit of warm buttered bread.
Are you sold yet?

Below are other soup recipes you might like.

Roasted butternut squash soup with coconut.

Instant Pot Stuffed Squash With Cauliflower Rice.

Creamy broccoli and cheddar soup from Happiness is Homemade.


Don't forget to tag #recipesfromapantry on Instagram or Twitter if you try Chorizo, Black-eyed Beans and Butternut Squash Soup! It is really, really awesome for me when you make one of my recipes and I'd love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.

Black Eyed Beans Chorizo and Butternut Squash Soup Recipe
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5 from 1 vote

Chorizo, Black-eyed Beans and Butternut Squash Soup

A warming and hearty autumn soup with chorizo, black eyed beans and butternut squash
Servings: 4
Author: Bintu Hardy


  • 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


  • Heat the oil in a pot and fry the onion for 5 mins till soft.
  • Add in the chorizo, garlic, paprika, cinnamon, bay leaf and thyme and fry for 2 mins.
  • Then stir in the butternut squash and black eyed beans and fry for 2 mins.
  • Pour in the stock and chopped tomatoes and bring to the boil.
  • Cover and reduce to a simmer for about 20-25 mins or until the butternut squash is cooked through.
  • Adjust seasoning and serve.
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Feel free to use black beans or other beans to your preference. You can add more stock if you prefer more liquid in your soup. If you want a thicker soup mash a little bit of the butternut squash in the soup.

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Recipe Rating


  1. Thanks for the great recipe. I made it tonight and added some celery and kale I had around the house. Delish. I’ll share it on my facebook page. Thanks!

  2. Just love squash soup and I’d very happily eat this one – minus the chorizo, which I don’t think would matter at all.

  3. Wow Bintu, my kinda soup! I’ve added chorizo to butternut and pumpkin soups before but usually whizzed it up, this looks fabulous.

    1. I used to mostly prefer whizzed up soups but I am getting into the chunkier soups a lot more.

  4. This looks amazing. I had never thought of using chorizo in soup before but I am going to try this as soon as I can. I love chorizo and squash. I like autumn when I can have food like this.

    1. That is one of the best bits – getting the family together and ladling out huge bowls of this.