Come Together Soup
Ingredients
- 1 Tbsp. expeller pressed coconut oil
- 1 large yellow onion diced
- 1 ½ tsp. fine sea salt
- 2 fat cloves garlic minced
- 2 tsp. ground cumin
- 2 tsp. ground coriander
- 1 Tbsp. dried oregano
- ¼ tsp. crushed chili flakes
- 3-4 cups / 750m-1L water optional: use reserved steaming water from cooking butternut squash
- 3 cups / 750ml butternut squash puree
- 1 ½ cups / 250g cooked pinto beans
- 2 ears of steamed corn
- juice of half lime
- ½ Tbsp. cacao powder
Directions
- In a large stockpot over medium heat melt the oil. Add the onion and salt, stir to combine. Cook until the onions have softened and browned slightly, about 10 minutes.
- Add the garlic and cook for two minutes until fragrant. Then add the cumin, coriander, oregano, pepper flakes. Stir to well combine, cook about a minute. Add a splash of water if the pot dries out.
- Add the water and squash puree, whisk to incorporate completely.
- Add the beans and the corn, heat through.
- Remove from heat, stir in lime juice and cacao powder. Season to taste.
- Say thank you and enjoy with cilantro and freshly squeezed lime juice.
- Store in the fridge for up to five days. When reheating, add water to thin.
Notes
Serves 3-4
