Cowboy Soup
Butternut squash, smoked chickpeas and bacon!

0 0
Cowboy Soup

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1/2 large [2cm pieces] Butternut Squash or a pumpkin
2 white [roughly chopped] Onions
75ml Chipotle use Cholula Chipotle Hot Sauce!
8 Streaky Bacon
400g Chickpeas 1 tin of drained chickpeas
3 tsp Paprika 2 for the buttnernut squash and 1 for the chickpeas
1 [sliced] green Chilli
100ml single Cream Keep a small amount for the topping
1 pint Chicken Stock

Bookmark this recipe

You need to or Register to bookmark/favorite this content.

Features:
    Cuisine:

      £0.85 per portion

      • 45 minutes
      • Serves 4
      • Easy

      Ingredients

      Directions

      Share

      Cowboy Soup

      Bacon strips, roasted paprika chickpeas and a chipotle butternut squash soup. Round up your friends and server up a deliciliously simple ‘n’ quick Cowboy Soup!

      You’ll love serving this soup for a casual weeknight dinner or a work lunch to warm up those cold winter days.

      Get your chuckwagon and feed the family with my Awesome Autumn Recipes 

      Top 3 Butternut Squash Facts

      1. The high levels of potassium found in butternut squash are able to help keep your blood pressure levels in check.
      2. Carrots are not the only vegetable to help you see in the dark, butternut squash is also high in Vitamin A.
      3. They belong to the Cucurbitaceae family of field pumpkins; probably originated in the Central American region back in the 1930’s.
      Bookmark Me

      Steps

      1
      Done

      1. Preheat the oven at 200c. Then, on a medium heat in a large pan, add a glug of olive oil followed by the onions, 2 tsp of paprika, seasoning and the butternut squash pieces (add the chilli seeds for more heat). Combine well and cook for 5 minutes.

      4. While you stir the vegetables, add the chicken stock. Lid on and leave on a medium heat for 25 minutes, or until soft.

      3. While the veggies cooking, add the drained chickpeas, paprika and black pepper to a tray, followed by the bacon strips. Bang in the oven for 15 minutes or until crispy.

      5. Once soft, season well, add the chipotle sauce and blitz using a food processor or handstick. Add more water to meet your desired consistency.

      6. Serve hot and garnish with chilli, 2 bacon strips, roasted chickpeas and a dash of single cream!

      BIFF, BOSH, WICKED NOSH!

      Biffen's Kitchen

      My recipes will encourage people not to skip breakfast, make your work colleagues jealous of your lunches and to bring people together at dinner time.

      Recipe Reviews

      There are no reviews for this recipe yet, use a form below to write your review
      Super Simple Mushroom Risotto
      previous
      Super Simple Mushroom Risotto
      Roasted Pumpkin and Cinnamon Apple Soup
      next
      Roasted Pumpkin and Cinnamon Apple Soup
      Super Simple Mushroom Risotto
      previous
      Super Simple Mushroom Risotto
      Roasted Pumpkin and Cinnamon Apple Soup
      next
      Roasted Pumpkin and Cinnamon Apple Soup