1 medium sized butternut squash
1-2 Red Potatoes chopped
1 small Japanese Sweet Potato chopped
Handful of Cherry Tomatoes
5 Carrots chopped
1 can of Organic White Beans
1 Can Organic Coconut Milk (full fat)
1-2 low sodium bouillon cubes and water, or vegetable broth
3 Cloves of Garlic
Coriander Powder to taste
Cardamom Powder to taste
Pink Himalayan Salt to taste
Pepper to taste
Preheat oven to 350F
Poke holes in butternut squash and place in oven for 1 hour
Remove butternut squash from oven, and once cooled, peel off the skin and cut in half to remove the guts and seeds.
Place roasted butternut squash in blender
Add the garlic cloves, cherry tomatoes, and coconut milk to the blender with the squash and blend until all are combined
In a large pot, heat up extra virgin olive oil
Add the chopped potatoes and chopped carrots to the pot, stirring until fully coated with the olive oil.
After about 10 minutes, add filtered water to to the pot until everything in the pot is covered
Add the can of white beans (strained and rinsed), vegetable bouillons, and the butternut squash puree from the blender.
Stir all ingredients and add seasonings to taste
Cook until the potatoes and carrots are soft, and the soup has thickened, about 40 minutes.
Serve and enjoy.
Pro tip: garnish with croutons
Thanks for stopping by! I hope you enjoy this recipe.