Ingredients

The following ingredients have 6 Servings
  • 1 medium onion (, chopped)
  • 3 garlic cloves (, minced)
  • 1 red bell pepper (, deseeded & chopped )
  • 12 oz cremini mushrooms (, chopped)
  • 1 cup walnuts (, chopped (can sub with drained canned lentils or beans, if not paleo / Whole30 / low carb))
  • 1 tsp coconut aminos
  • 1.5 tsp ground cumin
  • 1 tsp chilli powder
  • 1 tbsp smoked paprika
  • 1 tbsp tomato paste
  • 2.5 cups peeled & cubed butternut squash (, peeled and cubed (can sub with pumpkin or other squash))
  • 1.5 - 2 cups vegetable stock or water
  • 1 28-ounce can San Marzano diced tomatoes
  • Diced avocado
  • Fresh cilantro
  • Jalapeno
  • Dairy-free sour cream

Instruction

  • In a large pot, heat avocado oil over medium heat. Add the onions and saute for a few minutes until fragrant, then add garlic. Add peppers, mushrooms and walnuts. Saute for 5 minutes, or until vegetables are soft.Add spices and tomato paste and cook for 1-2 minutes, or until fragrant.
  • Add butternut squash, 1.5 cups of water & canned tomatoes. Bring to a boil then lower the heat to simmer for 25-30 minutes, or until squash is soft and cooked through. Add more water, as needed.
  • Taste & season with salt and pepper.
  • Serve and top with diced avocado, cilantro & jalapeno.