White bean and squash soup with Ashwagandha+

Ingredients

• 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