Recipe taken from Kallo: (https://www.kallo.com)
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
- 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.