Ingredients
- 3 garlic cloves, minced
- 1" piece of ginger, minced
- 1 large yellow onion, diced
- 3 stalks celery, finely chopped
- 3 small carrots, finely chopped
- 6 cups peeled and cubed butternut squash, (can also use red kuri squash or acorn squash)
- 2 1/2 cups water, divided
- 14 oz canned full fat coconut milk
- 14 oz can canellini or white beans
- 2 cups frozen yellow sweet corn
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1/2 tsp dried sage
- 1/2 tsp cumin
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 tbsp tomato paste
- 1 small lemon, juiced
- 1 tbsp maple syrup
To Serve
- 1 large avocado, cubed
- 1/2 cup finely chopped parsley leaves
Method
- Heat 1 tbsp oil in a large dutch oven or soup pot over medium low heat. Add in the garlic, ginger and onion and sauté for 3-4 minutes until fragrant and onions are beginning to become soft. Add in the carrot and celery and sauté for 3-4 more minutes, adding more oil as needed. Add in the cubed squash with 1/2 cup of the water. Cover and steam for 8-10 minutes until the squash is fork tender.
- Remove the lid and add in the canned coconut milk, remaining water, beans, corn, spices and tomato paste. Increase heat to high and bring to a boil. Reduce heat to medium and simmer for 10 minutes uncovered.
- Stir in the maple syrup and lemon juice and season to taste. Serve hot topped with a sprinkle of parsley and fresh avocado.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.