Nicoyan Corn and Squash Soup
2 - 4
10 minutes
30 minutes
Nicoyan
Soups
Enjoy this hearty and Nicoyan inspired soup using our coconut butter for a yummy meal anytime of the year. Vegan, Gluten-free.
Ingredients
1 Tbsp of Artisana Coconut Butter
2 cups fresh corn kernels (from about 2-3 ears of fresh corn)
1 medium squash (butternut or acorn), peeled and cubed
1 large onion, chopped
2 cloves garlic, minced
4 cups water
1/4 cup fresh cilantro, chopped
1/2 teaspoon chili powder (adjust to taste)
Salt and pepper to taste
Directions
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.
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