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Article: White bean and squash soup with Ashwagandha+


White bean and squash soup with Ashwagandha+

White bean and squash soup with Ashwagandha+

Soup season is here! As the weather turns colder, our bodies naturally crave warm, nourishing foods. This white bean and squash soup with HANAH Ashwagandha+ is a perfect, quick and nutrient-dense meal for a chilly night. It’s packed with fiber, protein, healthy fats and calming adaptogens.


Serves 4-6

  • 1 large butternut squash, peeled and cubed
  • 4 cups vegetable broth, or bone broth
  • 1 can coconut milk
  • 1 can white beans
  • 1 onion
  • 2 shallots
  • 4 cloves of garlic
  • 1 tbsp ghee
  • 1 tbsp miso
  • 1 tbsp HANAH Ashwagandha+
  • 2 tsp salt
  • 2 tsp turmeric
  • 2 tsp thyme
  • 1 tsp black pepper
  • 1 tsp rosemary
  • 1-2 tbsp coconut yogurt for garnish
  • Fresh herbs for garnish


  1. In a large pot over medium heat, add ghee, onions and shallots and sweat until translucent, about 5 minutes.
  2. Add squash, garlic, turmeric, pepper, salt and sautee for a few more minutes.
  3. Add coconut milk, white beans and vegetable broth. Cover and simmer for 20- 30 minutes, or until squash is tender.
  4. Remove from heat and stir in the ashwagandha.
  5. Using an immersion blender, blend soup until smooth.
  6. Pour into a bowl, top with coconut yogurt, fresh herbs, pepper and flakey sea salt. Serve immediately.

Recipe by holistic health coach & wellness chef, McCauley Tawpash. Visit McCauley's blog for more delicious and nutritious whole food recipes.