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.
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.
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.
Chorizo, Black-eyed Beans and Butternut Squash Soup
- 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
- 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.