Permaculturist Health

[Lawrence London <lfljvenaura@gmail.com>]

Butte it squash and black bean soup. This was gangs down the best soup I have EVER had. So tasty and filling! The recipe called for cayenne which added a great little kick! : HealthyFood
https://www.reddit.com/r/HealthyFood/comments/dirajr/butte_it_squash_and_black_bean_soup_this_was/?st=k1tyici5&sh=2b406c4c

1 tablespoon coconut oil 1 medium onion, chopped 1/2 medium red bell pepper, diced 3 cloves garlic, minced 2 green onions, chopped 2 cups butternut squash, peeled, and cut into 1/2 inch cubes 1 (15-ounce) can black beans, drained and rinsed 1/2 teaspoon Italian seasoning 2 sprigs thyme 1 cup coconut milk 1 cup vegetable broth 1 vegan bouillon, (I used Edward & Son’s Not-Chick’n Bouillon Cubes) 1 cup tender collard greens/kale/spinach, chopped (optional) 1/4 teaspoon Cayenne pepper Pinch of allspice, (optional) Instructions

Heat oil in a large pot over medium-high heat. Add onions and bell peppers cook and cook until onions are soft, about 3 minutes. Stir in garlic and spring onion and cook for 1 minute Add butternut squash, black beans, Italian Seasoning, thyme and stir to coat. Stir in coconut milk, vegetable broth. bouillon cube, allspice, cayenne pepper and bring to a boil, then reduce heat to simmer for 20 minutes. Stir in leafy greeens and cook for about 4 minutes, delicious served with brown rice and avocado.