Our recipe this month is brought to you by {bib.on Meals creator, AC Bethea. AC is a Conway native who serves up vegan and gluten-free baked goods and wholesome delectable meals along with yummy recipes for us. Her main ingredient is love. This winter month, she’s gone nuts for butternut.
Ingredients
Serves 2-4
1 large butternut squash
Himalayan pink salt
olive oil for drizzling
1 Tbsp coconut oil
1 small white onion
1 (2-inch) piece of fresh ginger
1 medium tomato, quartered
1⁄2 cup canned organic white beans, rinsed
Directions
Preheat oven to 400°F. Wash and halve the squash lengthwise, scraping out the seeds and pulp. Reserve the seeds. Cut squash into cubes and place on a rimmed baking sheet. Season with salt and drizzle with olive oil. Place the reserved seeds in a separate baking dish, and season with a pinch of salt. Roast both squash and seeds together in the oven for 25 minutes, or until the flesh is tender. Set aside.
Heat the coconut oil in a soup pot over medium heat, add the onion and cook until translucent. Add the ginger, and sauté for approximately 3 minutes.
When the squash is cool enough to handle, scoop the tender flesh from the squash shell, and add it to the soup pot. Saute for another 3 minutes. Add the tomato, rinsed beans and enough water to cover. Simmer on low heat until all the flavors are combined.
Remove from the heat, allow to cool for 15 minutes, then transfer to your blender and blend until smooth.
To serve, garnish soup with the roasted squash seeds along with any herb you like.
AC Bethea, {bib.on meals creator
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