Mexican Butternut Squash and Bean Soup

Mexican Butternut Squash and Bean Soup


51 people made this

About this recipe: This soup is the perfect winter warmer. It's slightly sweet, smoky and lightly spiced. Butternut squash is simmered with chipotle peppers, tomatoes, beans and sweetcorn. Serve topped with tortilla chips, soured cream and grated Cheddar cheese.


Serves: 8 

  • 2 tablespoons olive oil
  • 450g butternut squash, peeled, seeded and cut into 1.75cm chunks
  • 1 small onion, finely chopped
  • 4 tablespoons finely chopped celery
  • 65g finely chopped carrot
  • 3 cloves garlic, finely chopped
  • 2 tinned Chipotle peppers in adobo sauce, seeded and finely chopped
  • 1 tablespoon chopped fresh basil leaves
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon cumin
  • 1 (400g) tin chopped tomatoes
  • 2 litres chicken stock
  • 1 (410g) tin cannellini beans, drained
  • 150g sweetcorn
  • 2 limes, cut into wedges
  • 285g tortilla chips, for topping
  • 250ml soured cream, for topping
  • 225g grated Cheddar cheese, for topping

Prep:40min  ›  Cook:45min  ›  Extra time:1hr25min  ›  Ready in:2hr50min 

  1. Heat the olive oil in a deep pot over medium-high heat. Stir in the squash and cook until it begins to soften, 5 to 7 minutes. Add the onion, celery and carrots. Cook until the onion is transparent, about 5 minutes.
  2. Stir in the garlic, Chipotle peppers, basil, parsley and cumin; cook 2 minutes more. Mix in the tomatoes and chicken stock. Reduce the heat to medium and simmer until the vegetables are tender, about 30 minutes. Stir in the cannellini beans and the sweetcorn; cook just until heated through.
  3. To serve, ladle the soup into bowls. Squeeze lime juice over each bowl and top with tortilla chips, a dollop of soured cream and a sprinkling of Cheddar cheese.


Tinned Chipotle peppers in adobo sauce can be purchased online.

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