Prep Time: 5 Minutes Cook Time: 20 Minutes Total Time : 25 Minutes Serves: 4-6
INGREDIENTS
2 tbsp coconut oil
1 yellow onion, chopped
1 acorn squash, roasted
1 tbsp fresh ginger, grated
2 cups vegetable broth
14 oz canned coconut milk
1 cannellini beans
1 tsp pink Himalayan salt
Black pepper to taste
DIRECTIONS
1. Cut acorn squash in half, scoop out seeds, and place face down on a baking tray. Fill tray with water and place in the over at 450 degrees f for 20 min.
2 Heat oil in large pot over medium heat. Add onions and sauté until translucent.
3. Add the ginger and cook for 1 minute further until fragrant.
4. Add the broth, coconut milk, rinsed cannellini beans, and bring to a boil over high heat until squash is ready.
5. Scoop out the roasted squash and add to the pot.
6. Blend everything with an immersion blender. You can also use a blender or food processor.
7. Add salt and pepper. Serve warm with an optional drizzle of coconut milk and enjoy.
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