White bean and squash soup with Ashwagandha+

Soup season is here! As the weather turns colder, our bodies naturally crave warm, nourishing foods. This white bean and squash soup with HANAH Ashwagandha+ is a perfect, quick and nutrient-dense meal for a chilly night. It’s packed with fiber, protein, healthy fats and calming adaptogens.

Ingredients

Serves 4-6

• 1 large butternut squash, peeled and cubed
• 4 cups vegetable broth, or bone broth
• 1 can coconut milk
• 1 can white beans
• 1 onion
• 2 shallots
• 4 cloves of garlic
• 1 tbsp ghee
• 1 tbsp miso
• 1 tbsp HANAH Ashwagandha+
• 2 tsp salt
• 2 tsp turmeric
• 2 tsp thyme
• 1 tsp black pepper
• 1 tsp rosemary
• 1-2 tbsp coconut yogurt for garnish
• Fresh herbs for garnish

Method

1. In a large pot over medium heat, add ghee, onions and shallots and sweat until translucent, about 5 minutes.
2. Add squash, garlic, turmeric, pepper, salt and sautee for a few more minutes.
3. Add coconut milk, white beans and vegetable broth. Cover and simmer for 20- 30 minutes, or until squash is tender.
4. Remove from heat and stir in the ashwagandha.
5. Using an immersion blender, blend soup until smooth.
6. Pour into a bowl, top with coconut yogurt, fresh herbs, pepper and flakey sea salt. Serve immediately.

Recipe by holistic health coach & wellness chef, McCauley Tawpash. Visit McCauley's blog for more delicious and nutritious whole food recipes.