In a large pot, heat a dash of olive oil or avocado oil. Add the chopped onions and cook until they are translucent.
Add the minced garlic and cook for another minute until fragrant.
Add in the pot the corn kernels and cubed squash. Pour in the water, add the Artisana coconut butter and bring the mixture to a boil.
Once boiling, reduce the heat to a simmer. Cover and let cook for about 20 minutes, or until the squash is tender.
Stir in the chopped cilantro and chili powder.
Season with salt and pepper to taste. Let the soup simmer for an additional 5 minutes.
Serve and enjoy.
Recipe Video
Recipe Note
This recipe captures the essence of Nicoyan cuisine, which often features fresh, local ingredients, and simple yet flavorful preparations. The combination of sweet corn and earthy squash, along with the warmth of chili and the freshness of cilantro, makes for a delightful and healthful meal any time of the year.
