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Chanty

FALL HARVEST SOUP

Tomatoes, butternut squash, onion, garlic, carrot, thyme, salt and pepper, rosemary, coconut milk, veg broth, white beans
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dinner, Soup
Cuisine: American
Ingredients Equipment Method

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

Equipment

  • 1 dutch oven or similar large oven safe dish
  • immersion blender

Method
 

  1. 1. Preheat oven to 400 degrees.
  2. 2. Add all ingredients to a dutch oven, place the lid on and bake for 45 minutes, stirring halfway through.
  3. 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.