Step 1

Heat oil in a large pot over medium-high heat. Add onions and bell peppers cook and cook until onions are soft, about 3 minutes. Stir in garlic and spring onion and cook for 1 minute

Step 2

Add butternut squash, black beans, Italian Seasoning, thyme and stir to coat. Stir in coconut milk, vegetable broth. bouillon cube, allspice, cayenne pepper and bring to a boil, then reduce heat to simmer for 20 minutes.

Step 3

Stir in leafy greens and cook for about 4 minutes, delicious served with brown rice and avocado.