Spicy butternut squash coconut soup with black beans fresh garlic naan
Vegetables: Butternut Squash; Carrot [Heron Pond Farm, S Hampton NH]
Protein: Black Turtle Beans (Bear’s Beans, ME)
Grain: Wheat Flour [Alprilla Farm, Essex, MA]
Spices: Nutritional Yeast; Sea Salt; Paprika; Black Pepper; Cumin; Ginger
Vegan
Prep: 30 minutes to cook
Tools: stovetop and oven; blender recommended