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Black Eyed Beans Chorizo and Butternut Squash Soup Recipe

Chorizo, Black-eyed Beans and Butternut Squash Soup

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


  • 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.


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.