1. Preheat the oven to 425 F. Cut the squash into pieces (they don’t need to be small, but chunked enough to speed up cooking) and place on a sheet tray. Drizzle with olive oil and a heavy sprinkle of salt and put in the oven for 25 minutes, or until the squash has cooked through and begins to brown. When it comes out of the oven, scoop the squash away from the skin. Mash the squash - you can cut a third of the squash into cubes if you’d like a bit more texture but you don’t have to.
2. Add the mashed squash, Wholesome Pantry Organic Bay Leaves, Wholesome Pantry Organic Oregano, diced tomatoes and Wholesome Pantry Organic Lemon juice into a pot and put on medium high heat. Grate the Wholesome Pantry Organic Garlic into the soup and stir. Let it cook for 5 minutes and then add the kidney beans (including the liquid). Dice the Wholesome Pantry Organic Avocado and add on top. Serve hot.
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Directions
1. Preheat the oven to 425 F. Cut the squash into pieces (they don’t need to be small, but chunked enough to speed up cooking) and place on a sheet tray. Drizzle with olive oil and a heavy sprinkle of salt and put in the oven for 25 minutes, or until the squash has cooked through and begins to brown. When it comes out of the oven, scoop the squash away from the skin. Mash the squash - you can cut a third of the squash into cubes if you’d like a bit more texture but you don’t have to.
2. Add the mashed squash, Wholesome Pantry Organic Bay Leaves, Wholesome Pantry Organic Oregano, diced tomatoes and Wholesome Pantry Organic Lemon juice into a pot and put on medium high heat. Grate the Wholesome Pantry Organic Garlic into the soup and stir. Let it cook for 5 minutes and then add the kidney beans (including the liquid). Dice the Wholesome Pantry Organic Avocado and add on top. Serve hot.