Each serving provides:
- Calories: 521
- Fat: 22 g
- Protein: 16 g
- Carbs: 75 g
Serves: 2
- Vitamin A
- Antioxidants
- Anti-inflammatory
Ingredients
- 1 onion, chopped
- 2 cloves of garlic, finely chopped
- 1 tbsp. expeller-pressed coconut oil
- 4 cups butternut squash cubes
- 1 15 oz. can white beans (or 2/3 cup dried beans,
- prepared)
- 4 cups organic vegetable or chicken stock
- Sea salt and pepper
olive salsa
- ¾ cup chopped black olives
- 1 organic lemon (for the zest)
- 1 tbsp. olive oil
- Fresh or dried parsley
- Sea salt and pepper
Instructions
1. Brown the onion and garlic for about 3 minutes on medium heat. Add the diced squash, white beans and stock. Add salt and pepper to taste.
2. Bring to a boil, cover and simmer over low heat for 30 minutes, or until squash is soft.
3. Meanwhile, prepare the olive salsa. Mix the chopped black olives, lemon zest, olive oil, parsley, salt and pepper.
4. Blend the soup using an immersion blender, and serve with the black olive salsa on top.
Prep time: 10 minutes
Cooking time: 30 minutes
