FALL HARVEST SOUP
Tomatoes, butternut squash, onion, garlic, carrot, thyme, salt and pepper, rosemary, coconut milk, veg broth, white beans
Equipment
- 1 dutch oven or similar large oven safe dish
- immersion blender
Ingredients
- 1/2 onion chopped
- 5-6 medium sized tomatoes
- 2 cups chopped butternut squash about 1/2 of a squash
- 1 carrot chopped
- 1 cup veggie broth
- 2 tsp dried thyme
- 1 rosemary sprig / about 1 tbsp
- pinch of salt to your taste
- dash of black pepper
Add in after baking
- 1 cup white cannellini beans or great northern beans
- 1/2 cup coconut cream in a can, ingredients should just say coconut and water
- 2 tbsp tomato paste
- 1 tbsp coconut sugar or date sugar, optional
- 1 cup veggie broth or more as needed
Instructions
- 1. Preheat oven to 400 degrees.
- 2. Add all ingredients to a dutch oven, place the lid on and bake for 45 minutes, stirring halfway through.
- 3. After 45 minutes remove from the oven and add in the remaining white beans, coconut cream and tomato paste. Puree using a stick immersion blender. Season with salt and pepper to your taste and 1 tbsp coconut sugar if desired.