INGREDIENTS

• 1 tablespoon coconut oil
• 1 small white onion, diced
• 2 cups diced butternut squash
• 28-ounces of crushed tomatoes
• 2 cups vegetable stock
• 4 tablespoons chili powder
• 2 teaspoons oregano
• 2 teaspoons garlic powder
• 2 teaspoons cumin
• 2 teaspoons black pepper
• 2 tablespoons sea salt
• 1 (15-ounce) can of lentils, drained
• 1 (15-ounce) can of kidney beans, drained

DIRECTIONS

1. In a large soup pot over medium, heat coconut oil. Add onion and butternut squash, sauté for 8 to 10 mins, until the onions start to brown.
2. Add crushed tomatoes, vegetables stock and all of the spices. Simmer for 30 minutes.
3. Add beans and simmer for 10 minutes.