Braising squash in coconut milk leaves it fork tender and soaked with flavor. Zucchini and sweet potato are nourishing and satisfying, and tamari brings a touch of umami. Don’t skip the toppings!
Add coconut milk and vegetable stock to a large pot and bring to a boil.
Add diced butternut squash, cook for 15 Minutes.
Add diced sweet potato, black pepper, and tamari. Cook for 10 Minutes.
Add zucchini and cook for 5 Minutes.
Garnish with chopped cilantro and chopped pistachios. Serve warm.