Dr. Jill Shainhouse, ND

Recipe Inspired by one of our favorite recipe blogs: Gluten Free Goddess

We love this hearty soup at our house, especially this time of year!  Full of flavour and packed full of beta carotene,  it will fill your belly with warmth and nutrition.


  • 1 tablespoon olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 tsp of chili powder (or more to taste)
  • 4 cloves of garlic, minced
  •  2 shallots, finely chopped
  • 4 cups vegetable broth
  • 1 15-oz. can pumpkin  (or cooked, mashed pumpkin leftover from Halloween decorating!)
  • 1 15-oz. can black beans (or pre-cooked) , rinsed, drained
  • 2 cups, peeled, diced butternut squash
  • 1 tablespoon fresh chopped cilantro
  • Sea salt and fresh ground pepper, to taste
  • 1 drizzle of honey or organic raw agave to taste
  • Fresh lime juice, to taste

Sauté shallots, garlic in olive oil under tender and slightly browned.  Add the rest of the ingredients to the pot and simmer away on low heat until squash is tender (at least 1 hr).  Serve with a squeeze of fresh lime juice.  

Recipe by Dr Jill, ND aka #naturopathinthekitchen