BUTTERNUT SQUASH AND SPINACH SOUP

Butternut Squash and Spinach Soup image

Number Of Ingredients 11

Previous Next

1 Butternut Squash (peeled, seeded, and cut into 1/2 inch cubes
3 Onion (diced)
5 cloves Garlic (minced)
6 cups Spinach
28 ounces Canned diced tomatos
4 cups Vegetable Stock
1/4 cup Olive oil
32 ounce Kidney Beans (canned, drained and rinsed)
14 ounces Coconut milk
2 tablespoons Cajun Spice
2 teaspoons Salt

Steps:

Saute onions and garlic in olive oil until transparent or slightly browned (5 min)
add cajun spice and saute until fragrant (1-2 min)
Add butternut squash, tomatoes, and veggie stock (may want to start with less stock and add as needed to get the consistency you want). Then simmer until squash is very soft (20-30 min)
blend soup well with an immersion blender, add coconut milk and salt and blend again
add beans and spinach. Heat until boiling and simmer until spinach is wilted (5 min)
Adjust seasonings to taste. Serve with bread. Top with cheese or yoghurt if desired.