Directions
- 1Peel and chop the butternut squash into cubes.
- 2Finely chop the onion and garlic.
- 3Heat avocado oil in a large pot over medium heat.
- 4Add the chopped onions and garlic, stirring until softened.
- 5Add the cubed butternut squash and stir.
- 6Add sage, thyme, garlic powder, onion powder, bay leaves, red pepper flakes, black pepper, salt and celery salt.
- 7Stir in canned crushed tomatoes.
- 8Add hominy and kidney beans.
- 9Pour in vegetable broth.
- 10Bring to a boil, then reduce heat and simmer until the squash is tender.
- 11Serve hot.
Ingredients
- 1 cup hominy
- 1 cup kidney beans
- 1 medium butternut squash
- 2 tablespoons avocado oil
- 1 medium onion
- 2 cloves garlic
- 1 teaspoon sage
- 1 teaspoon thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 bay leaves
- 1 pinch red pepper flakes
- 1 pinch black pepper
- 1 pinch salt
- 1 pinch celery salt
- 4 cups vegetable broth
- 1 can canned crushed tomato
Equipment
potspoonknifecutting boardpeeler
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