👩‍🍳 Why This Recipe Works

– Simple ingredients you can find at your local grocery store – High in Protein – Vegan Friendly – Naturally Dairy-Free – Gluten-Free


How to make Mexican Pizza Taco Bell


Heat oil in your stock pot over medium heat. Saute onion, ginger, garlic and olive oil or coconut oil in a large pot over medium heat. Sauté until onions are translucent – about 5 minutes.


Add beans, butternut squash, curry powder, thyme, coconut milk, salt, coconut sugar and vegetable broth. Bring to a boil, reduce to simmer over medium low heat, cover the pot and cook about 10-15 minutes until squash is soft.


Puree soup with an immersion blender until it has a smooth texture. Transfer the puréed soup into bowls. Serve this low calorie butternut squash soup warm, with a some cilantro, crushed nuts, and pita chips!

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