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 ashwagandha is a perfect, quick and nutrient-dense meal for a chilly night. It’s packed with fiber, protein, healthy fats and calming adaptogens.

Serves 4-6

Ingredients

• 1 tbsp ghee

• 1 large butternut squash, peeled and cubed

• 1 onion

• 2 shallots

• 4 cloves of garlic

• 2 tsp salt

• 1 tsp black pepper

• 2 tsp turmeric

• 2 tsp thyme

• 1 tsp rosemary

• 1 can coconut milk

• 1 can white beans

• 4 cups vegetable broth, or bone broth

• 1 tbsp miso

• 1 tbsp ashwagandha

• Fresh herbs for garnish

• 1-2 tbsp coconut yogurt for garnish

Method

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