£1.76p Chorizo and butternut squash with rice recipe

The 1.76 meal text and image of food in a bowl

When I visited my best friend, Liz, in London I wanted to spend as little money as possible, and as she is a 
PHD student on an Internship, she did too. To keep costs down we resisted the temptation of the abundant restaurants and opted to cook dinner at her flat.  Using a cheap can of soup, a butternut squash, a leak and some rice we created a quick meal at an extremely low cost of 1.76 for 2 portions!

Here’s how we did it:

Serves 2

ingredients list for chorizo and butternut squash

6 photos of the stages of making butternut and chorizo with rice


1) Peel and cube the butternut squash into bite size chunks. Toss the butternut in a splash of olive oil and bake in the oven for 20 minutes at 200°C.

2) Put the soup and the rice into a source pan and simmer gently on a medium heat for around 13 minutes or until the rice is tender. You may need to add a splash of water as the rice will soak up the soup liquid.

3) When the butternut is soft and slightly browned, remove it from the oven and add to the pan of soup and rice. Reduce to a low heat.

4) Slice the leak and boil it for around 4 minutes in a saucepan on a high heat.

5) Serve the curry in a bowl and place the drained leek over to the top.

That’s it! And you know what? It filled us up and tasted delicious! Trust me; have a go. 

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Ps. This type of recipe will work well with
 any tomato and bean based soup.

By Jenni Tulip

I'm a bright-haired, hill walking, magpie whispering, skull collecting, tree hugging, money saving, bird watching, happy campervanning, ferret fanatic, woodland dweller sharing my stories and passion for the outdoors to inspire you to immerse yourself in nature.