Butternut Squash And Black Bean Soup Recipe | olivemagazine

Ingredients

• 2 onions finely chopped
• oil
• 4 cloves garlic finely sliced
• 1 tbsp ground coriander
• 2 × 400g tins tinned cherry tomatoes
• 3 chipotle chillies in adobo chopped
• 1 small butternut squash peeled and cubed
• 1.5 litres chicken stock
• 400g tin black beans
• 2 tortillas
• 6 tbsp soured cream
• grated to make 6 tbsp cheddar
• avocado 1 cubed
• 4 rings pickled jalapeño chillies finely chopped