Butternut Squash Stew

1 Tablespoon of Coconut Oil

1 Small Onion, chopped

3 Garlic Cloves, pressed

3 Stalks of Celery, chopped

1 Teaspoon Cumin

1 Teaspoon Coriander

1 Butternut Squash, peeled, seeded, and cubed

1 Can of Coconut Milk

1/4 Cup of Vegetable broth, plus more if needed

1 cup of diced Tomatoes lightly  puree’d 

1 1/2 Cups of Cooked Pinto Beans

Sea Salt, to taste.

Simmer oil, onions, and garlic over low heat in a large soup pot until onions are soft. Add celery and sauté a few more min. Add in cumin, coriander, and squash then stir until veggies are coated with spices. Pour in coconut milk, broth, and tomatoes and bring to light boil, stirring frequently. Cook for about 15 min until squash and others veggies are soft. Add more broth if needed. Last add in the pinto beans and cook for 3 min or so, stirring, and add salt to your taste. Serve hot and enjoy!