This delicious soup has a nice combination of a thick broth, but still light taste from the frozen butternut. It is fast and packed wiht whole food nutrients.
2 Tbsp. Olive oil
4 garlic cloves, crushed
1 small onion, chopped
2 tsp. ground cumin
2 tsp. ground coriander
8 cups vegetable broth
1 pound frozen, chopped butternut squash or ½ medium butternut squash, peeled and cubed
1 15 oz. can garbanzo beans, drained
1 bunch Swiss Chard, stems removed, leaves coarsely chopped OR 5 oz. container baby spinach
1 Tbsp. cornstarch
½ cup canned coconut milk
2 Tbsp. tahini (sesame paste)
salt and pepper to taste
hot sauce (optional)
Heat the oil in a soup pot on medium. Add the garlic and onion and saute for 5 minutes until soft. Stir in the cumin and coriander and cook for another minute.
Place the butternut squash in the pot and saute for 5 minutes. Add the garbanzos and broth to the pot and bring to a boil. Simmer for 5-10 minutes until squash is tender. Add the greens.
While soup is simmering, combine the cornstarch, coconut milk and tahini in a small mixing bowl and whisk to combine. Stir mixture into soup, bring to a boil and simmer for 2 additional minutes. Season with salt and pepper and optional hot sauce.
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