Soup season is here! As the weather turns colder, our bodies naturally crave warm, nourishing foods. This white bean and squash soup with ashwagandha is a perfect, quick and nutrient-dense meal for a chilly night. It’s packed with fiber, protein, healthy fats and calming adaptogens.
Serves 4-6
Ingredients
1 tbsp ghee
1 large butternut squash, peeled and cubed
1 onion
2 shallots
4 cloves of garlic
2 tsp salt
1 tsp black pepper
2 tsp turmeric
2 tsp thyme
1 tsp rosemary
1 can coconut milk
1 can white beans
4 cups vegetable broth, or bone broth
1 tbsp miso
1 tbsp ashwagandha
Fresh herbs for garnish
1-2 tbsp coconut yogurt for garnish
Method
In a large pot over medium heat, add ghee, onions and shallots and sweat until translucent, about 5 minutes. Add squash, garlic, turmeric, pepper, salt and sautee for a few more minutes. Add coconut milk, white beans and vegetable broth. Cover and simmer for 20- 30 minutes, or until squash is tender. Remove from heat and stir in the ashwagandha. Using an immersion blender, blend soup until smooth. Pour into a bowl, top with coconut yogurt, fresh herbs, pepper and flakey sea salt, Serve right away.
