Butternut Squash White Bean Chili V/GF
Rich and hearty vegan soup with a zest of citrus and creamy coconut finish. An excellent meal to warm you up during colder weather. Garnish with herbs of your choice and definitely a squeeze of lime. Yum!
1 small Butternut Squash
14 oz. can Coconut Milk
14 oz. can White Beans
1 cup Vegetable Broth
1/2 White Onion
2 Stalks Lemongrass
1 Shallot(thinly sliced)
1 cup Sliced Mushroom
1/2 diced Serano Pepper(remove seeds)
2 tsp. Graded Ginger
1/4 tsp. Chili Powder
1/4 tsp. Pink Salt
Pinch of Black Pepper
2 tbsp. Olive or Coconut Oil
Preheat oven to 400 f. Add cubed buttnernut squash to baking sheet with 2 tbsp. of olive or coconut oil and a dash of sea salt. Roast for 15-20 minutes until tender.
In the meantime, add coconut milk, vegetable broth, ginger, lemongrass(cut into 4 inch pieces for easy removal before serving), and shallot to a pot and bring to a boil. Lower heat to a simmer. Add diced serano pepper and stir.
Rinse and drain white beans. Sautee in pan with with sliced onion, chili powder, salt and pepper.
Add baked butternut squash to blender or food processor with 1 cup of the prepared broth and puree until smooth. Add back into pot and stir until combined.
Add mushrooms and cooked sauteed beans, and let cook for 5 minutes.
Taste and adjust seasoning as needed (more salt, pepper, ginger, etc).
Discard lemongrass before serving. Garnish with a squeeze of lime juice, fresh basil and cilantro.
Can be served over rice, quinoa, or on its own.